Creole Meatloaf Recipes Ground Beef Recipe For Stuffed

CAJUN STYLE MEATLOAF

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.

MEATLOAF WITH BROWN GRAVY

Steps:

• About 15 minutes before the meatloaf is done baking, heat the jar or can of gravy in a saucepan or prepare gravy following the instructions on the packets of dry gravy mix.
• Let the meatloaf rest for 10 minutes before slicing.

CAJUN MEATLOAF WITH CREOLE SAUCE

Steps:

• 1. Preheat oven 350 degrees. Mix all ingredients for meatloaf together and place in a greased loaf pan. Cover with foil and bake 1 hour. Remove foil and bake another 15 minutes to brown.
• 2. Sauce Place butter in skillet. Once melted and hot stir in green pepper, onion and garlic. Cook until tender. Stir in the basil, and Cajun seasoning. Deglaze the pan with the wine scrapping up bits and let most evaporate. Stir in the flour then the tomatoes and tomato sauce. Cook until thickened. Transfer to a food processor or immersion blender and blend until smooth.
• 3. Serve over meatloaf.

CREOLE 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.

CREOLE MEAT LOAF

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.

LOW CARB BEEFED-UP MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
• In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
• Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
• Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.

BEEF-STUFFED BELL PEPPERS WITH CREOLE SAUCE

Steps:

• Cut tops from peppers, remove membrane and seeds (dice the tops).
• Cover peppers w/ boiling water.
• Cook 10 minutes.
• Drain very carefully!
• Brown ground beef, onion, celery, and green pepper.
• Drain.
• Add salt and rice.
• Spoon into peppers.
• Place in baking dish and cover w/ creole sauce.
• Cover and bake at 350 for 45 minutes.
• uncover and bake 15 minutes longer.
• Creole Sauce: Combine tomatoes, onion, salt, sugar and basil in sauce pan.
• Simmer 10 minutes.
• Combine flour and water; add to sauce and cook until thickened.