Recipe - Confectioners Sugar Glaze

1 One half pound Lean ground beef
One half pound Jjimmy Dean sage sausage
1 Green pepper; chopped
1 Onion; chopped
One half Envelope onion soup mix
3 sl Old bread; cubed and soaked
in One half cup milk
2 Eggs; beaten
One fourth teaspoon Salt
One half teaspoon Pepper
4 tablespoon Chili sauce
One half cn Green chilies; chopped
Seasonings; to taste

Mix enough catsup, mustard and brown sugar to make One half cup topping.

Combine all ingredients and place in shallow baking pan shaping into a loaf
shape. Top with mixture of catsup, brown sugar and Dijon mustard. Bake1
One fourth hours at 350 degrees.

Lou's Notes: I used regular sausage as I don't like sage. I didn't have any
"old" bread, so I toasted the bread a bit to dry it out. I seasoned with
Tony Chachere's but many others would work. Sometimes I leave out the green
chiles and sometimes substitute green salad olives (with pimentos). Also
sometimes use red or yellow bell peppers instead of green.

I don't know the proportions I use for the topping just go by taste.

The first time I made this meatloaf, it was delicious, but didn't hold
together well. The next time I made it, I squeezed the milk out of the
bread before adding it to the mixture. Also I made the loaf as "solid" as I
could. I cook my meatloaf in a meatload pan. Although the grease collected
in the bottom of the pan, there was still, in the top part, sort of a "run
off" of meatloaf from the main loaf. I discarded (i.e., gave the dogs) that
part. It was edible, but rather runny and not very pretty. This recipe made
two loaves. They freeze very well.

When I buy the sausage, I cut the 1 pound package into two parts and freeze
them until needed.

Recipe by: Confederate House

Posted to TNT Prodigy's Recipe Exchange Newsletter by Lou Parris
lbparris@earthlink.net on Sep 08, 1997