The vegetable-laden red sauce in this dish dresses up a basic meatloaf recipe. For 4 servings you will need:

MEATLOAF:

1 1/2 lb. ground round
3/4 c. chopped onion
3/4 c. seasoned bread crumbs
1 can (5.3 oz.) evaporated milk
2 eggs, slightly beaten
1 tsp. salt
1/2 tsp. dry mustard
Parsley for garnish

CREOLE SAUCE:

2 tbsp. butter
1/2 green pepper, chopped
3 tbsp. chopped onion
1 can (2 oz.) sliced mushrooms, with liquid
1 1/2 c. tomato juice
1 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. dried thyme leaves
2 tbsp. water

1. Combine meatloaf ingredients. Shape into a loaf and place in an 8 1/2 x 4 1/2 inch lightly oiled loaf pan. Bake at 350 degrees for 1 hour. Cool 10 minutes.

2. Meanwhile, prepare Creole Sauce by melting butter in a small saucepan. Add green pepper and onion. Saute 2 to 3 minutes. Remove from heat.

3. Add mushrooms with liquid and tomato sauce.

4. Mix cornstarch, salt and thyme with water. Stir into pepper and onion mixture.

5. Return pan to heat. Bring to boiling. Boil, stirring, for 1 minute or until sauce clears and thickens.

6. Slice meatloaf into 3/4 inch pieces. Spoon hot Creole Sauce over slices. Garnish with parsley.

Good served with: Rice, slices of whole wheat bread and a crisp lettuce salad. For 8 servings: Double the ingredients. Shape into 2 loaves.