Creole Meatloaf Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Stir in celery, onion, green bell pepper, carrot, and garlic; cook and stir until the vegetables are tender, about 10 minutes.
• Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
• Stir in red pepper flakes, smoked paprika, saffron, oregano, basil, thyme, orange zest, clam juice, and white wine.
• Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.
• Allow the sauce to cool completely.
• To store, pour into pint glass canning jars, cover with lids and rings, and place into freezer. Sauce can be frozen up to 3 months before using.

Steps:

• In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
• Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
• Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
• Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 375F (190C) & grease a 9-inch long loaf tin.
• Place all ingredients in a lrg mixing bowl & mix w/a fork until blended.
• Transfer the meat mixture to the greased loaf tin, shape into a 9-inch loaf & bake for 40 minutes.
• While the meatloaf is baking - In a sml bowl, mix the cornstarch w/a little water to form a runny paste. Then place the tomatoes in a saucepan w/the cornstarch mixture, salt & pepper. Cook over med-heat (stirring constantly) until thickened & set aside.
• After the 40 minute bake time for the meatloaf, sprinkle mushrooms over the meatloaf, spoon the sauce mixture over the top & return the meat loaf to the oven for a further 15 minutes. Serve hot.

Steps:

• In a large bowl, combine the milk, egg, green pepper and onion. Stir in the crackers, salt, mustard and pepper. Crumble beef over mixture and mix well. Pat into an ungreased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1-1/4 hours or until no pink remains and a thermometer reads 160°. Drain. , Let loaf stand in pan for 10 minutes. Meanwhile, in a small saucepan, combine the sauce ingredients. Cook until heated through. Turn loaf out onto a serving platter. Spoon 1/2 cup hot sauce over loaf; serve remaining sauce with meat loaf.

Steps:

• For the meat loaf, mix the first 10 ingredients thoroughly in the order given and shape into a loaf. Pack into a greased 9 x 5 x 4 inch loafpan. Cover with creole sauce and bake at 350 degrees for 1 hour.
• For the creole sauce, melt the shortening; add flour, and cook over medium heat until a rich brown, stirring constantly.
• Add chopped pepper, onion, and garlic. Let simmer until wilted. Add milk.
• Add tomotoes, salt and pepper (or creole seasoning), and worcestershire sauce. Let come to a boil and cook for 4 to 5 minutes.

Steps:

• Preheat the oven to 350 degrees F. Place the ground beef in a mixing bowl. In a separate bowl, combine the oats, ketchup, milk, salt, pepper, eggs, garlic, bell peppers and onions and mix well. Then pour over the ground beef. Hand mix the beef and seasoning mixture until incorporated. Shape the mixture into a loaf and bake on a sheet pan or in a loaf pan for about 1 hour. The internal temperature should be 145 degrees F. Remove from the oven let rest about 10 minutes before slicing. Serve with Creole Sauce.
• Saute the onions, garlic and peppers in the olive oil in a saucepot over medium-high heat until well done and caramelized, about 8 minutes. Add the wine, tomatoes, Italian seasoning, black pepper, cayenne pepper, salt and sugar if using. Bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally.

Steps:

• Combine the ground beef, egg, crushed Weetabix, 1/2 cup of the chili sauce, 1/4 cup each of the peppers, and 1/2 of the chopped onion in a bowl. Mix well but don't over handle.
• Place in a large loaf pan, pat firmly.
• Bake at 375°F, for 35 minutes.
• Meanwhile, fry the remaining peppers, onion, and the garlic in the oil until tender. Stir in the remaining 1/2 cup chili sauce, and simmer about 5 minutes.
• Drain excess fat from the meat loaf. Top with the sauce and bake a further 10 minutes.
• ENJOY.

Steps:

• Mix all meatloaf ingredients together and place in a loaf pan. Bake at 350° for 1 hour, cool slightly.
• Make sauce by melting butter and sauteing the vegetables until tender. Add mushrooms with liquid and tomato juice. Remove from heat.
• Mix cornstarch, salt, thyme and water and add to onion mixture. Return pan to heat source and bring to a boil, stirring until sauce thickens.
• Spoon Creole Sauce over meatloaf slices and garnish with parsley.
• Good with mashed potatoes and a butter lettuce salad.

Steps:

• Preheat oven to 350.
• Combine meat, rice, onion, celery, bell pepper, salt, thyme and egg. Add 1/2 can of tomato sauce.
• Blend and pat gently into 9 X 5 loaf pan.
• Bake 45 mins - 1 hour.
• Pour off grease.
• Top with remaining 1 1/2 cans tomato sauce (or 1/2 can sauce and ketchup).
• Cook 10 more minutes or until sauce is heated.

Steps:

• Preheat the oven to 350 degrees F. Place the ground beef in a large bowl; set aside. Heat the butter over medium and cook the onion, bell pepper and celery until tender; add the garlic, cook for another minute, transfer to a plate to cool. Wipe out the skillet, and add the 1/4 cup of canola oil. Heat over medium high heat and stir in the flour. Cook and stir until it is browned, remove from the heat, and let cool slightly. Slowly whisk in the tomato sauce, water and Worcestershire and return to the heat. Bring to a boil, reduce heat and simmer for 15 minutes. Whisk together the milk and egg; stir in the bread crumbs and add that mixture to the ground beef. Add the salt, pepper, cayenne and cooked veggies; mix gently and shape into a loaf. The mixture should be firm. If it is breaking apart, return to the bowl and additional bread crumbs until it holds together. In a large, oven safe skillet, heat the tablespoon of oil over medium high heat. Carefully transfer the meatloaf to the skillet and sear on all sides, turning carefully. Pat any cracks that form back together. Note: You can skip the searing process if you prefer. Once all sides have browned, pour the tomato gravy over the meatloaf and transfer the entire skillet to a 350 degree F oven for about 1 hour, basting occasionally. When an instant read thermometer reads 160 degrees F the meatloaf is done. Allow to sit for about 10 to 15 minutes before slicing. Serve slices with a bit of the tomato gravy spooned over the top. Cook's Notes: This works best with an extra lean ground beef, so don't be tempted to try a higher fat ground beef because it just won't hold together for the searing process