Title: Confederate house meatloaf
 Categories: A-ok, Beef, Meatloaf, 2-tnt
      Yield: 8 Servings
 
  1 1/2 lb Lean ground beef
    1/2 lb Jjimmy Dean sage sausage
      1    Green pepper; chopped
      1    Onion; chopped
    1/2    Envelope onion soup mix
      3 sl Old bread; cubed and soaked
           -in 1/2 cup milk
      2    Eggs; beaten
    1/4 ts Salt
    1/2 ts Pepper
      4 tb Chili sauce
    1/2 cn Green chilies; chopped
           Seasonings; to taste
 
  Mix enough catsup, mustard and brown sugar to make 1/2 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-
      1/4    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