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Creole Meat Loaf

Total Time

Prep: 15 min. Bake: 1-1/4 hours + standing


6 servings

We may live in Canada, but the taste of this meat loaf says "New Orleans"! When bell peppers are in season, this is one of the best ways I know to enjoy their flavor.—Linda Kornelson, Empress, Alberta


  • 1 can (5 ounces) evaporated milk
  • 1 large egg, lightly beaten
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1/2 cup coarsely crushed saltine crackers
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/4 teaspoon pepper
  • 1-1/2 pounds lean ground beef (90% lean)
  • SAUCE:
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 2 tablespoons ketchup
  • 1/2 teaspoon horseradish


  1. In a large bowl, combine the milk, egg, green pepper and onion. Stir in the crackers, salt, mustard and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 8x4-in. loaf pan.
  2. Bake, uncovered, at 350° for 1-1/4 hours or until no pink remains and a thermometer reads 160°. Drain.
  3. Let loaf stand in pan for 10 minutes. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook until heated through. Turn loaf out onto a serving platter. Spoon 1/2 cup hot sauce over loaf; serve remaining sauce with meat loaf.

Nutrition Facts

1 each: 282 calories, 12g fat (5g saturated fat), 112mg cholesterol, 899mg sodium, 16g carbohydrate (8g sugars, 1g fiber), 26g protein.

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