Creole meatloaf........ Creole Meatloaf.. 2 lbs(1 kilo) ground chuck 1 cup cooked white rice.. 1 can campbell's tomato soup. 1 cup trinity(onions-peppers-celery) sup finely diced.. 2 eggs beatern. 2 tablespoons worcestershire sauce 1 tablespoon hot sauce.. 1 1/2 tablspoons seasoning salt.[/B][/COLOR] 1 teaspoon black pepper.. Put out meat to sit at room temp for a few minutes to get it warmer and easier to work with. Combine with rest of ingredients and pack mixture into a loaf pan. Press it down good so there are no gaps or air holes. Then place meatloaf in fridge for an hour or so until you are ready to bake. Bake at 350 for an hour.. Ultra easy creole gravy. 1 can tomato soup 1 can diced tomatoes 2 tablespoons of meatloaf fat.. one large onion-one large green pepper-3 ribs celery-2 jalapeno peppers, 2 carrots finely diced 1 tablespoon tony chachere's creole seasoning. 1 tablespoon powdered beef boullin.. 1 tablespoon worcestershire .. . 2 bay leafs.. Hot sauce salt and black pepper to taste.. Saute the vegetables in the fat until soft and add rest of ingredients. Simmer for about 30 minutes and discard bay leafs. Spoon a little of the gravy on the meatloaf during the last 20 minutes of cooking it.. Serve spooned over meatloaf and a side of white rice.. This gravy is very nutritious and inexpensive..