Description
Savor the bold flavors of Louisiana with this Authentic Creole Meatloaf! Packed with the Holy Trinity of onions, bell peppers, and celery, this dish is seasoned with Creole spices and topped with a rich, tangy tomato gravy. Moist, hearty, and bursting with Southern charm, this meatloaf is perfect for a comforting family dinner.
Ingredients
Scale
For the Meatloaf:
- 1 ½ lbs ground beef (80/20 blend)
- ½ lb Andouille sausage, finely chopped (optional)
- 1 small onion, finely diced
- 1 green bell pepper, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- ¾ cup breadcrumbs (or crushed crackers)
- ½ cup milk (or beef broth for extra flavor)
- 2 large eggs, beaten
- 2 tbsp Worcestershire sauce
- 1 tbsp Creole seasoning
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (adjust to taste)
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
For the Creole Tomato Gravy:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp Creole seasoning
- 1 tsp Worcestershire sauce
- ½ tsp brown sugar
- ¼ tsp cayenne pepper (optional)
- ½ cup beef broth
Instructions
Step 1: Preheat and Prep
- Preheat oven to 375°F (190°C).
- Lightly grease a baking sheet or loaf pan with oil.
Step 2: Sauté the Holy Trinity
- In a skillet over medium heat, heat 1 tbsp olive oil.
- Add onions, bell peppers, and celery. Sauté until softened (about 3-4 minutes).
- Stir in garlic and cook for 30 seconds until fragrant. Remove from heat.
Step 3: Mix the Meatloaf
- In a large mixing bowl, combine: ground beef, (optional) andouille sausage, breadcrumbs, milk, eggs, Worcestershire sauce, and seasonings.
- Add the sautéed Holy Trinity and mix gently until just combined (do not overmix).
Step 4: Shape and Bake
- Shape the mixture into a loaf shape and place on a baking sheet (or into a loaf pan).
- Bake uncovered for 40 minutes.
Step 5: Make the Creole Tomato Gravy
- While the meatloaf bakes, heat olive oil in a saucepan over medium heat.
- Sauté onions and garlic for 2-3 minutes.
- Stir in crushed tomatoes, tomato paste, Creole seasoning, Worcestershire sauce, brown sugar, cayenne (if using), and beef broth.
- Simmer for 10-15 minutes, stirring occasionally.
Step 6: Glaze and Finish Baking
- After 40 minutes, spoon half of the Creole tomato gravy over the meatloaf.
- Return to the oven and bake for 10-15 more minutes (internal temperature should reach 160°F (71°C)).
Step 7: Rest and Serve
- Let the meatloaf rest for 10 minutes before slicing.
- Serve with extra Creole tomato gravy on top.
Notes
✅ Variations:
- Swap ground beef for ground turkey for a leaner option.
- Adjust spice level by increasing or decreasing cayenne pepper.
- Add grated carrots or zucchini for extra moisture.
✅ Serving Suggestions:
- Best side dishes: Buttermilk cornbread, mashed potatoes, Cajun dirty rice, collard greens.
- Leftover ideas: Meatloaf sandwiches, stuffed bell peppers, or crumbled into pasta.
✅ Allergy Information:
- Gluten-Free: Use gluten-free breadcrumbs and Worcestershire sauce.
- Dairy-Free: Substitute milk with beef broth or unsweetened almond milk.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course, Dinner
- Method: Oven-Baked
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~380 kcal
- Sugar: ~5g
- Sodium: ~750mg
- Fat: ~22g
- Saturated Fat: ~8g
- Unsaturated Fat: ~11g
- Trans Fat: ~0g
- Carbohydrates: ~18g
- Fiber: ~3g
- Protein: ~28g
- Cholesterol: ~110mg
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