INGREDIENTS

INSTRUCTIONS

Mix enough catsup, mustard and brown sugar to make 1/2 cup topping.
Combine all ingredients and place in shallow baking pan shaping into a loaf
shape. Top with mixture of catsup, brown sugar and Dijon mustard. Bake1-
1/4    hours at 350 degrees.
Lou's Notes: I used regular sausage as I don't like sage. I didn't have any
"old" bread, so I toasted the bread a bit to dry it out. I seasoned with
Tony Chachere's but many others would work. Sometimes I leave out the green
chiles and sometimes substitute green salad olives (with pimentos). Also
sometimes use red or yellow bell peppers instead of green.
I don't know the proportions I use for the topping - just go by taste.
The first time I made this meatloaf, it was delicious, but didn't hold
together well. The next time I made it, I squeezed the milk out of the
bread before adding it to the mixture. Also I made the loaf as "solid" as I
could. I cook my meatloaf in a meatload pan. Although the grease collected
in the bottom of the pan, there was still, in the top part, sort of a "run
off" of meatloaf from the main loaf. I discarded (i.e., gave the dogs) that
part. It was edible, but rather runny and not very pretty. This recipe made
two loaves. They freeze very well.
When I buy the sausage, I cut the 1 pound package into two parts and freeze
them until needed.
Recipe by: Confederate House
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Lou Parris
<lbparris@earthlink.net> on Sep 08, 1997

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