Entree: United States – Creole Louisiana – Creole Meatloaf (Savory baked meatloaf seasoned with Creole spices, bell pepper, onion, and tomato-based glaze)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 1/2 lb (227 g) andouille sausage, casings removed and crumbled
- 1 cup (120 g) plain breadcrumbs
- 1 cup (240 ml) whole milk
- 2 large eggs
- 1 medium yellow onion, finely diced
- 1 green bell pepper, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) Creole seasoning
- 1 tsp (2 g) cayenne pepper (adjust to taste)
- 1 tsp (1 g) dried thyme
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- For the glaze: 1/2 cup (120 ml) ketchup
- For the glaze: 2 tbsp (25 g) packed brown sugar
- For the glaze: 1 tbsp (15 ml) Creole mustard or Dijon
- For the glaze: 1 tsp (5 ml) hot sauce (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch (23x13 cm) loaf pan or line with parchment.
2. In a skillet over medium heat, melt the butter. Add the onion, bell pepper, and celery and sauté until softened, about 6–8 minutes. Add the garlic and cook 1 minute more. Remove from heat and let cool slightly.
3. In a small bowl, combine the breadcrumbs and milk; let sit until the milk is absorbed, about 5 minutes.
4. In a large bowl, combine the ground beef, ground pork, crumbled andouille, soaked breadcrumbs, eggs, cooled sautéed vegetables, Worcestershire, Creole seasoning, cayenne, thyme, parsley, salt, and pepper. Mix gently until just combined; do not overwork.
5. Transfer the meat mixture to the prepared loaf pan and shape into a loaf. Alternatively, shape freeform on a baking sheet.
6. In a small bowl, whisk together ketchup, brown sugar, Creole mustard, and hot sauce. Brush about half of the glaze over the top of the loaf.
7. Bake in the preheated oven for 50–65 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Halfway through baking, brush with the remaining glaze.
8. Remove from oven and let rest 10–15 minutes before slicing to allow juices to redistribute. Slice and serve with reserved pan juices or additional glaze.