Cajun Meat Loaf with Sweet Pepper Sauce

Source: Family Circle, February 1, 1997

Yields 8 servings

1 tablespoon oil
1 cup finely chopped sweet red pepper
1/2 cup finely chopped sweet green pepper
1/2 cup finely chopped onion
1/2 teaspoon salt
4 slices white bread, torn
1/2 cup milk
1 pound ground beef
1/2 cup dried bread crumbs
1/2 cup ketchup
1 egg
1 teaspoon hot pepper sauce

Sweet Pepper Sauce:
1 tablespoon oil
1 cup diced sweet red pepper
1 cup diced sweet green pepper
1/2 cup finely chopped onion
1/4 cup water
1/2 teaspoon salt
1/4 cup cider vinegar
1/4 cup packed brown sugar
1 teaspoon whole mustard seeds

Meatloaf: Heat oil in large skillet over medium-high heat. Add red pepper, green pepper, onion and salt; cover and cook over low heat until very tender, about 8 minutes. Remove from heat and cool slightly.

Heat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

Combine bread and milk in large bowl; let stand 5 minutes to soften. Add beef, crumbs, ketchup, egg, hot pepper sauce and sweet red pepper mixture; toss gently to coat. Spoon and pat into prepared loaf pan. Bake for 1 hour. Let stand 15 minutes before serving.

Top each serving with a dollop of Sweet Pepper Sauce and serve.

Sweet Pepper Sauce: Heat in large skillet over medium-high heat. Add the red pepper, green pepper, onion, water and salt; cook, stirring occasionally, over medium heat until very tender, about 8 minutes.

Stir in cider vinegar, brown sugar and mustard seeds; cook over medium-high heat until most of the liquid has evaporated and sauce is thickened, about 8 minutes.