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A Southern comfort classic with a spicy kick! This juicy meatloaf features the 'Holy Trinity' of Creole cooking and a tangy glaze that caramelizes beautifully in the oven. It's a flavorful twist on a family favorite.
For 6 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery (the 'Holy Trinity'). Sauté for 6-8 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for one more minute until fragrant. Remove the skillet from the heat and set aside to cool for at least 10 minutes.
While the vegetables cool, prepare the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, Creole mustard, and hot sauce until smooth. Set aside.
In a large mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, beaten eggs, milk, Worcestershire sauce, Creole seasoning, salt, pepper, and fresh parsley. Add the cooled vegetable mixture.
Gently mix all ingredients with your hands until just combined. Avoid overmixing to keep the meatloaf tender. Transfer the mixture to the prepared loaf pan and gently shape it into an even loaf.
Bake for 40 minutes. After 40 minutes, carefully remove the meatloaf from the oven. If there is excessive grease, carefully drain it from the pan.
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A Southern comfort classic with a spicy kick! This juicy meatloaf features the 'Holy Trinity' of Creole cooking and a tangy glaze that caramelizes beautifully in the oven. It's a flavorful twist on a family favorite.
This cajun_creole recipe takes 100 minutes to prepare and yields 6 servings. At 562.57 calories per serving with 41.44g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Spread half of the prepared glaze evenly over the top of the meatloaf. Return it to the oven and bake for another 10 minutes.
Remove from the oven again, spread the remaining glaze over the top, and bake for a final 10 minutes. The glaze should be bubbly and caramelized, and the internal temperature of the meatloaf should reach 160°F (71°C) on a meat thermometer.
Let the meatloaf rest in the pan for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful slice.
Substitute the ground pork with ground veal for a more delicate flavor, or use all ground beef if preferred.
Add 1/4 teaspoon of cayenne pepper to the meat mixture and a finely chopped jalapeño to the vegetable sauté for an extra kick.
Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed pork rinds. Ensure your Worcestershire sauce is also certified gluten-free.
Add 1/2 teaspoon of smoked paprika to the meat mixture or the glaze for a subtle smoky depth.
The combination of ground beef and pork provides a high-quality source of complete protein, essential for muscle building, tissue repair, and overall body function.
Red meat is an excellent source of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells, and niacin (B3), which supports energy metabolism.
This dish provides heme iron, a form of iron that is more easily absorbed by the body than the non-heme iron found in plants. Iron is vital for transporting oxygen in the blood and preventing anemia.
The 'Holy Trinity' of onion, bell pepper, and celery, along with garlic, provides various antioxidants like quercetin and vitamin C, which help combat oxidative stress in the body.
A single serving of this Creole Meatloaf contains approximately 450-550 calories, depending on the exact fat content of the ground meat used and serving size.
This meatloaf is a good source of protein, iron, and B vitamins. However, it is also high in sodium and saturated fat. It can be part of a balanced diet when eaten in moderation. To make it healthier, you can use leaner ground meats and serve it with a large portion of steamed vegetables or a fresh salad.
Yes, you can assemble the entire meatloaf (without the glaze) up to 24 hours in advance. Cover it tightly and refrigerate. You may need to add 5-10 minutes to the initial baking time. You can also prepare and bake it completely, then reheat when ready to serve.
Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a baking dish, add a splash of broth or water to keep it moist, cover with foil, and bake at 325°F (165°C) for 15-20 minutes, or until heated through. You can also gently reheat slices in a skillet or microwave.
Meatloaf can fall apart for a few reasons: not enough binder (breadcrumbs and eggs), overmixing the meat which breaks down the proteins, or slicing it while it's too hot. Letting it rest for 10 minutes after baking is essential for it to set and hold its shape.
Yes, you can use regular fine, dry breadcrumbs. Use the same amount (1 cup). Panko breadcrumbs are lighter and absorb less moisture, which can result in a slightly lighter-textured meatloaf, but regular breadcrumbs work perfectly well as a binder.