Meatloaf

4 pounds ground chuck
1 / 2 cup cream or milk
1 cup medium yellow onion, chopped
1 tablespoon steak sauce
1 teaspoon black pepper
1 cup celery, chopped
1 / 2 teaspoon salt
1 green bell pepper, chopped
4 thick slices bacon
2 cups bread crumbs (optional)
3 eggs, beaten
Creole Sauce (see Cookbook page 46)

Preheat oven to 350°. Mix all ingredients except bacon by hand until well blended. Divide in half and shape into 2 loaves about 8x4x3 inches. Place 2 thick slices of bacon on top of each loaf, if desired, and bake on greased rack of roasting pan for 75 minutes. Meanwhile, prepare Creole Sauce. Slice thick or thin and top with a generous amount of Creole Sauce. Makes 8 to 12 servings.

Oh, succulent pâté of the plains! I just cannot even begin to describe the delicious pleasure of Threadgill’s blue plate meatloaf with Creole Sauce and deep, rich, fragrant brown gravy over soft, hot buttery mashed potatoes. At $7.95, plus a glass of iced tea and a small salad, I’ll challenge any restaurant meal in America to a taste bud-to-taste bud, dollar-to-dollar comparison.Throw in desserts and I’ll double the bet. I think our meatloaf could appear on plates in the most expensive restaurants in America and receive raves for the chef.