This came from Texas Monthly magazine
Threadgill’s Meatloaf with Creole Sauce
Meatloaf
4 lbs ground chuck
2 cups bread crumbs
1/2 cup cream or milk
3 eggs, beaten
1 cup medium yellow onion, chopped
1 green bell pepper, chopped
1 cup celery, chopped
1 tbsp steak sauce
1 tsp black pepper
1/2 tsp salt
4 thick slices of bacon, optional
Preheat oven to 350°
Mix all ingredients except bacon by hand until well blended. Divide in
half
and shape into 2 loaves about 8"x4"x3". Place two thick slices of bacon on
top
of each loaf, if desired, and bake on greased rack of roasting pan at 350°
about 75 minutes. Meanwhile prepare Creole Sauce recipe (see recipe
below).
Slice thick or thin and top with a generous amount of Creole Sauce. Makes
8-12 servings.
Creole Sauce
2 oz. butter or margarine
2 green onions, chopped
1/2 cup celery, sliced
1 green bell pepper, sliced
1/2 cup yellow onion, diced
1 clove garlic, minced
32 oz. diced tomatoes
32 oz. tomato sauce
1 cup chicken stock
1 bay leaf
1/2 tsp cayenne pepper
1 tsp sugar
1 tsp gumbo file
1/2 tsp tabasco sauce
Melt butter in a large skillet and lightly sauté onions, bell pepper, and
celery. Add garlic and green onions then transfer to a heavy 3 or 4 quart
pot.
Add tomato sauce, diced tomatoes and chicken stock. Bring to a boil while
stirring constantly to avoid scorching. Add rest of ingredients and reduce
heat
to simmering, stirring often. Simmer 20-25 minutes or until flavors are
well
blended. Makes 2 quarts.
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