Monument Cafe Meatloaf With Creole Sauce Recipes

Steps:

• 1. Mix up all meatloaf ingredients. Shape into a loaf. Place in a baking dish and cover with foil. Bake at 350 degrees for 45 mins, remove foil and bake about 10 to 15 mins to brown. Remove and let it rest for about 10 mins.
• 2. While the meatloaf is in the oven, start cooking the creole sauce.
• 3. In a skillet saute the trinity (peppers, onions and celery) in the bacon grease until tender.
• 4. Add the flour and stir it in until blended.
• 5. Next, add the tomatoes and tomato sauce.
• 6. Add all of the remaining ingredients and simmer for 30 mins.
• 7. It's taste time! Taste the creole sauce and and add more tabassco to your liking or let folks add the heat on their own.
• 8. Next time, I make this I am going to try all beef and see which I like best. I hope that you enjoy this flavorful dish.

Steps:

• 1. Preheat oven 350 degrees. Mix all ingredients for meatloaf together and place in a greased loaf pan. Cover with foil and bake 1 hour. Remove foil and bake another 15 minutes to brown.
• 2. Sauce Place butter in skillet. Once melted and hot stir in green pepper, onion and garlic. Cook until tender. Stir in the basil, and Cajun seasoning. Deglaze the pan with the wine scrapping up bits and let most evaporate. Stir in the flour then the tomatoes and tomato sauce. Cook until thickened. Transfer to a food processor or immersion blender and blend until smooth.
• 3. Serve over meatloaf.

Steps:

• Preheat the oven to 350 degrees F. Place the ground beef in a mixing bowl. In a separate bowl, combine the oats, ketchup, milk, salt, pepper, eggs, garlic, bell peppers and onions and mix well. Then pour over the ground beef. Hand mix the beef and seasoning mixture until incorporated. Shape the mixture into a loaf and bake on a sheet pan or in a loaf pan for about 1 hour. The internal temperature should be 145 degrees F. Remove from the oven let rest about 10 minutes before slicing. Serve with Creole Sauce.
• Saute the onions, garlic and peppers in the olive oil in a saucepot over medium-high heat until well done and caramelized, about 8 minutes. Add the wine, tomatoes, Italian seasoning, black pepper, cayenne pepper, salt and sugar if using. Bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally.

Steps:

• Cut the lemon and orange peel into long strips, removing as much of the white pith as possible. Place the peels, along with the cinnamon, cloves and sugar, in a brulot bowl or chafing dish over a lighted alcohol burner. Mash the ingredients with the bowl of a ladle. Then slowly add the brandy and liqueurs, stirring until the sugar dissolves. After the liquid has warmed, carefully light it. Slowly add the hot coffee, stirring constantly until the flame goes out. Serve in hot brulot cups or demitasse cups.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Heat oil in a skillet set over medium-high heat. Cook onion, celery and pepper until softened, about 5 minutes. Stir in ketchup. Remove pan from heat and divide sauce mixture in half.
• Combine one half of the sauce with ground beef, breadcrumbs, egg, salt and pepper. Mix gently. Pat mixture into a lightly greased 9-x 5-in (2 L) loaf pan. Bake for 1 hour or until an instant read thermometer reaches 160 degrees F (70 degrees C).
• Rest for 5 minutes. Reheat the reserved sauce mixture. Slice meat loaf and serve with sauce.

Steps:

• Combine the ground beef, egg, crushed Weetabix, 1/2 cup of the chili sauce, 1/4 cup each of the peppers, and 1/2 of the chopped onion in a bowl. Mix well but don't over handle.
• Place in a large loaf pan, pat firmly.
• Bake at 375°F, for 35 minutes.
• Meanwhile, fry the remaining peppers, onion, and the garlic in the oil until tender. Stir in the remaining 1/2 cup chili sauce, and simmer about 5 minutes.
• Drain excess fat from the meat loaf. Top with the sauce and bake a further 10 minutes.
• ENJOY.

Steps:

• For the meat loaf, mix the first 10 ingredients thoroughly in the order given and shape into a loaf. Pack into a greased 9 x 5 x 4 inch loafpan. Cover with creole sauce and bake at 350 degrees for 1 hour.
• For the creole sauce, melt the shortening; add flour, and cook over medium heat until a rich brown, stirring constantly.
• Add chopped pepper, onion, and garlic. Let simmer until wilted. Add milk.
• Add tomotoes, salt and pepper (or creole seasoning), and worcestershire sauce. Let come to a boil and cook for 4 to 5 minutes.