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MEAT LOAF WITH CREOLE SAUCE 
For 4 to 5 servings you will need:

1 1/2 lb. ground meat
1/2 tsp. salt
1/2 tsp. dry mustard
Dash black pepper
1/2 c. finely chopped red onion
3/4 c. bread crumbs
3/4 c. evaporated milk
1 tbsp. cornstarch
2 eggs, slightly beaten

CREOLE SAUCE:

1 green pepper, chopped
1 sm. onion, chopped
1 can (2 oz.) sliced mushrooms
2 tbsp. butter
1 1/2 c. tomato juice
1 tbsp. cornstarch
Dash hot pepper sauce
1/2 tsp. dried thyme leaves
Salt, if needed
Green onion, chopped, optional

In a bowl, thoroughly combine all the ingredients for the meat loaf. Add 2 to 3 tablespoons water to mixture.

Shape meat loaf in a microsafe ring mold or a pie plate, leaving a little space around edges for juices to drain during cookies.

Sprinkle top with come extra thyme leaves.

Cover with wax paper.

Microwave at HIGH power for 5 to 7 minutes. Let sit for 5 minutes.

Microwave at MEDIUM power for about 20 minutes, covered.

Remove wax paper.

Microwave at HIGH power for another 4 to 5 minutes until meat loaf is done.

Prepare sauce as indicated on conventional recipe.

Garnish meat loaf with pepper rings and slices mushrooms. Serve with the sauce.

REMEMBER: A ring-shaped microsafe dish makes the meat loaf cook faster than if you are using a regular loaf pan.

You may check the meat for doneness with a microsafe meat thermometer. When inserted in center, it should register 175 degrees.

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