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Meat Loaf with Creole Sauce

1 pound very lean ground beef, veal, or chicken
1 small onion, chopped
1 garlic clove, minced
2 whole green onions, chopped
1 large carrot, chopped
1/2 green pepper, seeded and chopped
1/4 cup whole-wheat bread crumbs
3 tablespoons oat bran
2 egg whites, lightly beaten
2 teaspoons mild soy sauce
2 teaspoons Maison Louisianne Creole Mustard
2 teaspoon Maison Louisianne Creole Spices
1/2 teaspoon freshly ground black pepper

Combine all above ingredients in a bowl.  Mix lightly with fork until blended. 

Grease 9 x 9 x 2 inch glass baking pan.  Place meat mixture in pan and shape into a 9 inch loaf. 

Bake in a preheated oven at 375F degrees for 40 minutes.

Creole Sauce:

15 ounce can salt-reduced stewed tomatoes
1 tablespoon cornstarch or potato starch
1 cup sliced mushrooms

Coarsely chop tomatoes and place in saucepan with cornstarch or potato starch.  Heat 2-3 minutes, stirring constantly, until shiny and thickened. Sprinkle mushrooms over baked meat loaf. Spoon Creole Sauce mixture over mushrooms and return meat loaf to oven.  Bake for 15 additional minutes.


Place sliced meat loaf on platter, top with sauce and mushrooms. 

Serve with baked potato and steamed broccoli spears.