Instructions: 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.

Lous Notes: I used regular sausage as I dont like sage. I didnt have any

"old" bread, so I toasted the bread a bit to dry it out. I seasoned with Tony Chacheres 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 dont know the proportions I use for the topping - just go by taste.

The first time I made this meatloaf, it was delicious, but didnt 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.

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