1 1/2 lbs. ground meat
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 c. chopped red onion
3/4 c. bread crumbs
1 (5 oz.) can evaporated milk
1 tbsp. cornstarch
2 eggs, slightly beaten
Dash of black pepper

CREOLE SAUCE:

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

Combine all the ingredients for the meat loaf. Mix and blend well to a smooth consistency. Place into a greased loaf pan. Smooth top. Bake at 350 degrees for about 1 hour.

Sauce: Melt butter in saucepan. Add green pepper, onion, and mushroom. Saute but don't brown the onions. In another bowl, mix cornstarch with a little of the tomato juice. Add remaining tomato juice to pan with pepper-mushroom mixture. Return to heat and bring to a boil. Add cornstarch mixture; stir well. Add pepper sauce, thyme leaves, salt, and green onion. Bring to a boil. Boil for 1 to 2 minutes until sauce thickens. Serve with the meat loaf.