11 October, 2014
French Market Meat Loaf
1 package (8 ounces) Cajun sausage links, diced
1 medium onion, diced
1 small green bell pepper, diced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
2 pounds ground beef
½ cup beef broth
½ cup tomato sauce
¼ cup soft breadcrumbs
1 large egg, lightly beaten
Tomato Gravy (Recipe below)
Preheat oven to 375° and line a 15″ x 10″ jellyroll pan with aluminum foil. Lightly spray the aluminum foil with cooking spray.
In a large nonstick skillet cook first 8 ingredients over medium-high heat for 10 minutes, stirring often. Drain on paper towels; cool.
Stir together ground beef and next 4 ingredients in a large bowl. Add sausage mixture and stir.
Shape meat mixture into an 11 ½” x 4″ loaf; place on jellyroll pan.
Bake for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy.
2 tablespoons butter or margarine
2 Tablespoons all-purpose flour
⅓ cup beef broth
1 can (8 ounces) tomato sauce
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Worcestershire sauce
Melt butter in a small saucepan; whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in broth and tomato sauce; reduce heat, and simmer until thickened. Whisk in salt, pepper and Worcestershire sauce.
Adapted from recipe first published in Southern Living Magazine February 2002