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Cajun Style Meatloaf
August 12, 2005

I am relatively new to cooking so I was taking a big step with this, but it was a hit and turned out great! We served it with a simple green salad with tomatoes and balsamic dressing -- anything heavier (potatoes, bread, even brocolli) might have been too much. For the other novice cooks attempting this -- the hot pepper sauce I used was Cholula, but you can use tobasco too. We chopped the vegies into small chunks -- not so fine that you'd use a food processor, but not too chunky either. This way the flavors blend together and you won't bite into a big piece of pepper or something. When we pulled it out of the oven the grease had pooled to the sides which you can just pour off. We let it stand for about 15 min before serving. Perfect time to make a salad and set the table! We will definitely make again and are looking forward to the cold meatloaf for lunch today!

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