Best 9 Cajun Meatloaf With Creole Sauce Recipes

MEATLOAF WITH A CREOLE SAUCE

Steps:

• For the Meatloaf:Preheat the over to 350 degrees. Sauté the onion and bell pepper in the olive oil and butter combination until tender and set aside to cool. Meanwhile place the ground meats in a bowl, add the egg, breadcrumbs, tomato sauce, seasons and the onion and bell pepper once cooled. Combine all the ingredients. I use my hands...add more bread crumbs if needed. You want the meatloaf to hold together.....not too loose.....you want it to form a nice loaf in a pan or in a sheet pan. Mold into a loaf, place on a sheet pan, top with the topping sauce coating the top and sides, bake 30 or 45 minutes until center is firm or internal temperature reaches 160. Let the meatloaf rest a few minutes and top with the creole sauce. Slice and Serve!!

CAJUN MEATLOAF WITH CREOLE SAUCE

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.

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.

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.

MONUMENT CAFE MEATLOAF WITH CREOLE SAUCE

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.

CAJUN-STYLE MEATLOAF

Steps:

• Preheat oven to 350°F with rack in top third position. Line a 9- x 5-inch loaf pan with a double layer of aluminum foil, leaving a 3-inch overhang on long sides. Lightly coat with cooking spray, and set aside.
• Heat oil in a large skillet over medium-high. Add onion, and cook, stirring occasionally, until tender, about 4 minutes. Add celery and bell pepper; cook, stirring often, until tender, about 4 minutes. Add Creole seasoning and pepper; cook, stirring often, until fragrant, about 1 minute. Transfer to a large bowl; spread in an even layer across bottom of bowl, and let cool for 5 minutes.
• Add beef, pork, breadcrumbs, parsley, eggs, and 2 tablespoons of the ketchup to onion mixture in bowl. Gently fold together using your hands just until incorporated. Press into prepared loaf pan.
• Stir together sugar and remaining 1/4 cup ketchup in a small bowl; spread evenly over meatloaf.
• Bake in preheated oven until well browned and a thermometer inserted in thickest portion of meatloaf registers 165°F, 50 minutes to 1 hour. Let cool for 15 minutes. Remove meatloaf from loaf pan using foil overhang as handles, and transfer to a cutting board. Cut into 8 slices.

PAUL PRUDHOMME'S CAJUN MEAT LOAF

Steps:

• Combine the seasoning mix ingredients in a small bowl and set aside.
• Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
• Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
• Stir in the milk and catsup.
• Continue cooking for about 2 minutes, stirring occasionally.
• Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
• Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
• Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
• In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
• Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
• Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".

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.

CAJUN MEAT LOAF

Steps:

• Combine the seasonings; set aside. In Dutch ovens, saute onions, green peppers and garlic in butter until tender. Add Worcestershire sauce, hot pepper sauce and reserved seasonings. Cook and stir for 8-10 minutes. Discard bay leaves. Remove from the heat; stir in milk and ketchup. Cool. , Add bread crumbs and eggs; mix well. In several large bowls, combine beef, pork and vegetable mixture; mix well. Pat into 11 greased 13-in. x 9-in. baking pans. , Bake at 350° for 65-75 minutes or until no pink remains and a thermometer reads 160°; drain.