Sunday, June 17, 2012

French Market Meat Loaf

French Market Meat Loaf

French Market Meat Loaf

Serve a spicy, Louisiana-style meatloaf made with Cajun sausage links, dried thyme and oregano, and beef broth (to keep the loaf moist). A mild Tomato Gravy accents the bold Creole flavors of the meatloaf.
Yield: 8 to 10 servings


  • (8-ounce) package Cajun sausage links, diced
  • medium onion, diced 
  • small green bell pepper, diced
  • garlic cloves, minced 
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 2 pounds ground beef 
  • 1/2 cup beef broth
  • 1/2 cup tomato sauce
  • 1/4 cup soft breadcrumbs
  • large egg, lightly beaten 
  • Tomato Gravy


  1. Cook first 8 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until vegetables are tender. Drain on paper towels; cool.
  2. Stir together ground beef and next 4 ingredients in a large bowl; stir in sausage mixture. Shape meat mixture into an 11 1/2- x 4-inch loaf; place in a lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan.
  3. Bake at 375° for 50 minutes or until meat mixture is no longer pink in center; drain meat loaf, and let stand 10 minutes. Serve with Tomato Gravy.


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