meatloaf recipe creole
Enjoy bold Louisiana flavors with this meatloaf recipe Creole! Juicy, spicy, and packed with Creole seasoning, it's the perfect Southern comfort dish.
Ingredients
- Main Ingredients:
1 ½ pounds ground beef (80/20 blend for the best balance of flavor and moisture)
½ pound ground (adds extra juiciness and richness)
1 small onion, finely diced (adds natural sweetness and depth)
1 small green bell pepper, finely diced (essential for authentic Creole flavor)
1 celery stalk, finely diced (completes the classic Creole "Holy Trinity")
3 cloves garlic, minced (because everything tastes better with garlic!)
¾ cup breadcrumbs (helps bind the meatloaf and retain moisture)
2 eggs, lightly beaten (acts as a binder to keep everything together)
¼ cup whole milk (for extra tenderness)
2 tablespoons Worcestershire sauce (adds a rich, umami depth)
1 tablespoon Creole mustard (for a slight tang and boldness)
2 teaspoons Creole seasoning (or more if you love spice!)
1 teaspoon smoked paprika (enhances the smoky depth of flavor)
½ teaspoon cayenne pepper (optional, for a spicier kick)
½ teaspoon dried thyme (adds warmth and earthiness)
- For the Creole Tomato Glaze:
½ cup tomato sauce
2 tablespoons ketchup
1 tablespoon brown sugar (balances the acidity)
1 tablespoon apple cider vinegar (for a touch of tang)
1 teaspoon Creole mustard (ties it all together with boldness
Instructions
Step 1: Preheat and Prepare
- Before you start mixing, preheat your oven to 375°F (190°C). This ensures even baking and helps the meatloaf cook perfectly without drying out.
- Next, lightly grease a baking sheet or line it with parchment paper for easy cleanup. You can also use a loaf pan for a more uniform shape, but baking on a sheet allows for more surface area to develop that irresistible caramelized crust.
Step 2: Sauté the Aromatics
- For the best depth of flavor, don’t skip this step! Sautéing your onions, bell peppers, celery, and garlic before mixing them into the meat prevents raw, crunchy bits in the final dish.
- Heat 1 tablespoon of oil in a skillet over medium heat.
- Add the onions, bell pepper, and celery (the “Holy Trinity” of Creole cooking).
- Cook for 3–4 minutes until softened and slightly caramelized.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Remove from heat and let cool for a few minutes.
- This quick sauté enhances the natural sweetness of the vegetables and infuses your meatloaf with rich, developed flavors.
Step 3: Mix the Meatloaf
- In a large mixing bowl, combine:
- ✅ Ground beef and pork (or your chosen protein)
- ✅ Sautéed vegetables (cooled slightly)
- ✅ Breadcrumbs, eggs, and milk (for structure and moisture)
- ✅ Worcestershire sauce and Creole mustard (for a tangy, umami boost)
- ✅ Creole seasoning, smoked paprika, cayenne, thyme, salt, and pepper
- Now, using clean hands or a spatula, gently mix everything together. Be careful not to overmix—this can make the meatloaf dense instead of tender. Mix just until everything is evenly combined.
Step 4: Shape and Bake
- Transfer the meat mixture to your prepared baking sheet or loaf pan.
- Shape it into a loaf about 2 inches thick—this allows it to cook evenly.
- Bake uncovered for 40 minutes to let the flavors meld together.
Step 5: Make the Creole Tomato Glaze
- While the meatloaf is baking, it’s time to whip up the zesty, slightly sweet Creole glaze:
- In a small bowl, whisk together tomato sauce, ketchup, brown sugar, apple cider vinegar, Creole mustard, and Creole seasoning.
- Taste and adjust the seasoning if needed—if you love extra spice, add a pinch of cayenne!
Step 6: Glaze and Finish Baking
- After 40 minutes of baking, remove the meatloaf from the oven and spread the Creole glaze evenly over the top. The glaze adds a delicious sweet-savory tang that complements the spice of the meatloaf perfectly.
- Return to the oven and bake for another 15–20 minutes, or until the internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for poultry.
Step 7: Rest and Serve
- Once baked, let the meatloaf rest for at least 10 minutes before slicing. This step is crucial! It allows the juices to redistribute, keeping your meatloaf moist and tender.
Notes
Nutrition Information (Per Serving)
(Approximate values based on standard ingredients)- Calories: 380 kcal
- Protein: 26g
- Total Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 5g
- Cholesterol: 110mg
- Sodium: 720mg