Best Creole Meatloaf For Zwt Recipes

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.

CREOLE MEATLOAF (GLUTEN FREE)

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.

LOUISIANA GREEN BEANS (CREOLE RECIPE FOR ZWT-9)

Steps:

• Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & sauté until onion is soft & golden brown.
• Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
• HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!

CREOLE MEATLOAF

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.

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

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

CRéOLE MEATLOAF

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.

CREME FRAICHE BISCUITS (CAJUN/CREOLE FOR ZWT-9)

Steps:

• Preheat oven to 400°F - In a lrg bowl, whisk the flour w/the baking powder, salt & sugar.
• Cut in the butter until the dough is roughly the size of peas. Make a well in the center.
• In a sml bowl, whisk the heavy cream w/the crème fraîche & egg. Pour into the well & stir w/a fork until evenly moistened.
• Turn the dough out onto a lightly-floured work surface & gently knead 2-3 times until it holds together.
• Roll out the dough 1-in thick. Using a 2 1/4-in rd cookie cutter, stamp out the biscuits as close together as possible. Gently press the scraps together & stamp out more biscuits. Transfer to baking sheets & chill until firm (about 30 min).
• Bake the biscuits for 18 min (or until golden on top). Serve warm from the oven or at room temperature.