Ingredients
- FOR THE MEATLOAF
- 1 pound lean ground beef
- 1 small yellow onion (chopped)
- 1 garlic clove, crushed
- 1 large carrot (grated or very finely chopped)
- 1/2 green bell pepper (deseeded & chopped)
- 2 tablespoons breadcrumbs (heaping)
- 2 egg whites (lightly beaten)
- 1 tablespoon mustard
- 1 tablespoon Creole seasoning
- FOR THE SAUCE
- 1 can (14 ounce) tomatoes (chopped)
- 1 tablespoon cornstarch
- 3 ounces fresh mushrooms (thinly-sliced)
- Salt and black pepper (to taste)
How to Make
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Step 1: Preheat oven to 375F (190C) & grease a 9-inch long loaf tin.
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Step 2: Place all meatloaf ingredients in a lrg mixing bowl & mix w/a fork until blended.
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Step 3: Transfer the meat mixture to the greased loaf tin, shape into a 9-inch loaf & bake for 40 min.
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Step 4: While the meatloaf is baking – In a sml bowl, mix the cornstarch w/a little water to form a runny paste. Then place the tomatoes in a saucepan w/the cornstarch mixture, salt & pepper. Cook over med-heat (stirring constantly) until thickened & set aside.
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Step 5: After the 40 min bake time for the meatloaf, sprinkle the sliced mushrooms over the meatloaf, spoon the sauce mixture over the top & return the meat loaf to the oven for a further 15-20 min. Serve hot.
Tips & Variations
- 9-inch long loaf tin
We hope you enjoy this recipe!
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