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2012-06-21 digital edition

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2012-06-21 / General Stories

From the Chef’s Corner

French Market Meat Loaf
by Chef Deedle

We know how popular community cookbooks are in the south. Your family and friends will love this recipe, courtesy of Junior League Cookbooks from Austin and New Orleans.

1 (8oz.) pkg. Cajun sausage links, diced
1 med. onion, diced
1 small green bell pepper, diced
2 garlic cloves, minced
2 tsps. salt
1 tsp. pepper
½ tsp. dried thyme
½ tsp. dried oregano
2 lbs. ground lean beef
½ cup beef broth
½ cup tomato sauce
½ cup fresh bread crumbs
3 large eggs, lightly beaten
Tomato gravy

Cook first 8 ingredients in a large nonstick skillet over mediumhigh heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool.

Stir together ground beef and next four ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 ½ x 4 – inch loaf; place in a lightly greased aluminum foil – lined 15 x 10 – inch jellyroll pan.

Bake at 375 degrees for 50 minutes or until mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with tomato gravy.

Tomato Gravy

2 Tbsp. Butter or margarine
2 Tbsp. Flour
½ cup beef broth
1 (8 oz.) can tomato sauce
salt and pepper to taste

Melt butter in a pan. Add flour and stir to remove lumps. Add broth; continue to stir until it thickens. Add tomato sauce, salt and pepper. Cook for 10 mins.

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