Creole Meatloaf Recipes Recipe Cards Recipe Cards

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CREOLE MEATLOAF WITH TOMATO GRAVY RECIPE - (4.4/5)



Creole Meatloaf with Tomato Gravy Recipe - (4.4/5) image

Provided by kimvess

Number Of Ingredients 19

1-1/2 pounds of very lean ground beef*
1 tablespoon of butter
1 medium onion, chopped fine
1/2 cup of green bell pepper, chopped fine
1 stalk (rib) of celery, chopped fine
3 cloves of garlic, minced
1/4 cup of canola oil
2 tablespoons of all purpose flour (for the roux)
1 (15 ounce) can of tomato sauce
1 can of water
1 tablespoon of Worcestershire sauce
1/2 cup of evaporated milk
1 large egg
1/2 cup of seasoned bread crumbs
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly cracked black pepper
Pinch of cayenne
Additional flour, for coating
1 tablespoon of canola oil, for browning

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

MONUMENT CAFE MEATLOAF WITH CREOLE SAUCE



Monument Cafe Meatloaf with Creole Sauce image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds ground beef
1 1/2 cup quick oats, such as Quaker
3/4 cup ketchup
1/3 cup milk
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 onions, peeled and sliced 1/4-inch thick
1 clove garlic, minced
1 green bell pepper, cored and sliced lengthwise
2 tablespoons olive oil
1/3 cup red wine
1 can crushed tomatoes
1 1/2 teaspoons Italian seasonings
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Dash salt
1 tablespoon brown sugar (optional)

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.

CREOLE MEATLOAF (GLUTEN FREE)



Creole Meatloaf (Gluten Free) image

Very tasty, gluten free meatloaf using rice as the binder. Not sure where the recipe originated. If I am pressed for time, I will bake these in muffins tins instead of the loaf pan. Also, my family prefers the celery, onion and bell pepper be sauteed in a little broth or oil prior to adding to the meat.

Provided by Tamaretta

Categories     Meat

Time 1h5m

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground beef
1/2 cup cooked rice
1/2 cup onion, finely chopped
1/2 cup green bell pepper, finely chopped
1/2 cup celery, finely chopped
1 teaspoon salt
1/2 teaspoon thyme
1 egg
2 (8 ounce) cans tomato sauce (with basil and garlic) or 1 (8 ounce) can tomato sauce and 1 cup ketchup

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.

Nutrition Facts : Calories 455, Fat 27, SaturatedFat 10.4, Cholesterol 162.2, Sodium 1321.7, Carbohydrate 16, Fiber 2.6, Sugar 6.4, Protein 35.7

CAJUN MEATLOAF WITH CREOLE SAUCE



Cajun Meatloaf with Creole Sauce image

Tasty meatloaf. just enough heat. If you like it hotter just add more Cajun seasoning.

Provided by barbara lentz

Categories     Meatloafs

Time 1h25m

Number Of Ingredients 22

MEATLOAF
1 lb ground beef
1 lb ground pork
1/2 c green pepper diced
1 medium onion diced
4 clove garlic minced
1/2 c bread crumbs
1/2 c grated parmesan cheese
1 large egg
1 Tbsp cajun seasoning
8 oz can tomato sauce
SAUCE
4 Tbsp butter
1 large onion diced
1 c green pepper diced
3 clove garlic minced
1 Tbsp dried basil
1 Tbsp cajun seasoning
1 Tbsp flour
1/2 c dry red wine
15 oz can petite diced tomatoes
8 oz can tomato 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.

CAJUN MEATLOAF WITH CREOLE SAUCE



Cajun Meatloaf with Creole Sauce image

I woke up thinking creole and cajun. I then thought why not combine it in a meatloaf. This was a huge success! The meatloaf was so flavorful and the creole sauce took it over the top. I served it with fried cabbage and mashed potatoes. I put the creole sauce on the meatloaf and the mashed potatoes.

Provided by Jenny Powers

Categories     Meatloafs

Time 1h15m

Number Of Ingredients 21

1/2 c diced celery
1/2 c diced green pepper
1/2 c onion
1 lb lean ground beef
1/2 lb ground pork
1 Tbsp cajun seasoning
2 dash(es) worcestershire sauce
1 egg, blended
3/4 c plain bread crumbs
1 small can of tomato sauce
CREOLE SAUCE
1 c diced celery
1 c diced onion
1 c diced green pepper
2 dash(es) tabassco sauce
2 Tbsp dried basil
2 tsp bacon grease
1 1/2 tsp plain flour
1 can(s) petite diced tomatoes
1 small can of tomato sauce
3 clove garlic minced

Steps:

  • 1. Mix up all meatloaf ingredients. Shape into a loaf. Place in a baking dish and cover with foil. Bake at 350 degrees for 45 mins, remove foil and bake about 10 to 15 mins to brown. Remove and let it rest for about 10 mins.
  • 2. While the meatloaf is in the oven, start cooking the creole sauce.
  • 3. In a skillet saute the trinity (peppers, onions and celery) in the bacon grease until tender.
  • 4. Add the flour and stir it in until blended.
  • 5. Next, add the tomatoes and tomato sauce.
  • 6. Add all of the remaining ingredients and simmer for 30 mins.
  • 7. It's taste time! Taste the creole sauce and and add more tabassco to your liking or let folks add the heat on their own.
  • 8. Next time, I make this I am going to try all beef and see which I like best. I hope that you enjoy this flavorful dish.

CREOLE MEAT LOAF



Creole Meat Loaf image

This meat loaf is not spicy, despite the name. It is a mix of ground beef and pork, with a nice creole sauce on top. It originally came from an old Southern Living cookbook, but the recipe has been changed significantly since its publication. If you would like, put the cheese of your choice on the meatloaf before adding the creole sauce. Also, feel free to substitute creole seasoning for the salt and pepper!

Provided by breezermom

Categories     Creole

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs ground beef
1/2 lb ground pork
1 small green bell pepper, grated
2 eggs, beaten
1 small onion, grated
1/2 garlic clove, minced
1 cup milk
1 cup toasted breadcrumb
1 tablespoon Worcestershire sauce
salt and pepper
2 tablespoons shortening
2 tablespoons all-purpose flour
1/2 green bell pepper, chopped
1/2 small onion, chopped
1 garlic clove, minced
1 cup milk
2 cups canned tomatoes
1 tablespoon Worcestershire sauce
salt and pepper

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 MEATLOAF



Creole Meatloaf image

I don't care for Weetabix cereal as a cereal itself, but the recipe on the box I saw years ago for using the cereal in meat loaf is insanely yummy! I figured, people put corn flakes in meat loaf, so why not try this. I add green bell peppers as well as the red called for.

Provided by mysticchyna

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs ground beef
1 egg
4 Weetabix (crushed)
1 cup chili sauce, divided (I use Heinz)
1/2 red bell pepper, finely chopped, divided
1/2 green bell pepper, finely chopped, divided
1 small onion, finely chopped, divided
1 teaspoon vegetable oil
1 teaspoon chopped garlic

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.

CRéOLE MEATLOAF



Créole Meatloaf image

From My Great Recipes of many years ago. The sauce makes this basic meatloaf deliciously different! I always double the recipe which gives me more than enough for an evening meal and lunches the following day.

Provided by Julie Bs Hive

Categories     Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground round
3/4 cup chopped onion
3/4 cup seasoned bread crumbs
1 (5 1/3 ounce) can evaporated milk
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon dry mustard
parsley (to garnish)
2 tablespoons butter
3 tablespoons chopped green peppers
3 tablespoons chopped onions
1 (2 ounce) can sliced mushrooms, with liquid
1 1/2 cups tomato juice
1 tablespoon cornstarch
1/4 teaspoon thyme
1/4 teaspoon salt
2 tablespoons water

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.

CREOLE MEATLOAF (FOR ZWT-9)



Creole Meatloaf (For ZWT-9) image

Found at a cooking-by-country (or region) website, who does not smile when they see meat loaf on their dinner table? Pair this w/your favorite thick mashed potatoes & my also newly entered recipe for Louisiana Green Beans & you will feel like you are dining in Bayou Country. Enjoy!

Provided by twissis

Categories     Meatloaf

Time 1h5m

Yield 4 6 oz servings, 4 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 small onion, chopped
1 garlic clove, crushed
1 large carrot (finely chopped or grated)
1/2 green bell pepper, deseeded & chopped
2 tablespoons breadcrumbs (heaping)
2 egg whites, lightly beaten
2 teaspoons mustard
3 teaspoons creole seasoning
14 ounces canned chopped tomatoes
1 tablespoon cornstarch
3 ounces mushrooms, thin-sliced
salt and black pepper

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.

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