Best Creole Meatloaf With Tomato Gravy Recipes

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MEATLOAF WITH TOMATO GRAVY



Meatloaf with Tomato Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 6 servings

Number Of Ingredients 24

1/2 cup dry bread crumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, beaten
1/2 medium onion, diced
3 cloves garlic, smashed
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 tablespoons tomato paste
1 bay leaf
1 (15-ounce) can low-sodium chicken broth
1 (15 1/2-ounce) can crushed tomatoes
1/4 cup grated Parmesan
1 teaspoon red wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.
  • Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.
  • Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make the gravy while the meatloaf is baking).
  • Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens, about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CAJUN MEATLOAF WITH CREOLE SAUCE



Cajun Meatloaf with Creole Sauce image

I woke up thinking creole and cajun. I then thought why not combine it in a meatloaf. This was a huge success! The meatloaf was so flavorful and the creole sauce took it over the top. I served it with fried cabbage and mashed potatoes. I put the creole sauce on the meatloaf and the mashed potatoes.

Provided by Jenny Powers

Categories     Meatloafs

Time 1h15m

Number Of Ingredients 21

1/2 c diced celery
1/2 c diced green pepper
1/2 c onion
1 lb lean ground beef
1/2 lb ground pork
1 Tbsp cajun seasoning
2 dash(es) worcestershire sauce
1 egg, blended
3/4 c plain bread crumbs
1 small can of tomato sauce
CREOLE SAUCE
1 c diced celery
1 c diced onion
1 c diced green pepper
2 dash(es) tabassco sauce
2 Tbsp dried basil
2 tsp bacon grease
1 1/2 tsp plain flour
1 can(s) petite diced tomatoes
1 small can of tomato sauce
3 clove garlic minced

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.

CREOLE MEAT LOAF



Creole Meat Loaf image

This meat loaf is not spicy, despite the name. It is a mix of ground beef and pork, with a nice creole sauce on top. It originally came from an old Southern Living cookbook, but the recipe has been changed significantly since its publication. If you would like, put the cheese of your choice on the meatloaf before adding the creole sauce. Also, feel free to substitute creole seasoning for the salt and pepper!

Provided by breezermom

Categories     Creole

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs ground beef
1/2 lb ground pork
1 small green bell pepper, grated
2 eggs, beaten
1 small onion, grated
1/2 garlic clove, minced
1 cup milk
1 cup toasted breadcrumb
1 tablespoon Worcestershire sauce
salt and pepper
2 tablespoons shortening
2 tablespoons all-purpose flour
1/2 green bell pepper, chopped
1/2 small onion, chopped
1 garlic clove, minced
1 cup milk
2 cups canned tomatoes
1 tablespoon Worcestershire sauce
salt and pepper

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.

CRéOLE MEATLOAF



Créole Meatloaf image

From My Great Recipes of many years ago. The sauce makes this basic meatloaf deliciously different! I always double the recipe which gives me more than enough for an evening meal and lunches the following day.

Provided by Julie Bs Hive

Categories     Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground round
3/4 cup chopped onion
3/4 cup seasoned bread crumbs
1 (5 1/3 ounce) can evaporated milk
2 eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon dry mustard
parsley (to garnish)
2 tablespoons butter
3 tablespoons chopped green peppers
3 tablespoons chopped onions
1 (2 ounce) can sliced mushrooms, with liquid
1 1/2 cups tomato juice
1 tablespoon cornstarch
1/4 teaspoon thyme
1/4 teaspoon salt
2 tablespoons water

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.

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



Creole Meatloaf with Tomato Gravy Recipe - (4.4/5) image

Provided by kimvess

Number Of Ingredients 19

1-1/2 pounds of very lean ground beef*
1 tablespoon of butter
1 medium onion, chopped fine
1/2 cup of green bell pepper, chopped fine
1 stalk (rib) of celery, chopped fine
3 cloves of garlic, minced
1/4 cup of canola oil
2 tablespoons of all purpose flour (for the roux)
1 (15 ounce) can of tomato sauce
1 can of water
1 tablespoon of Worcestershire sauce
1/2 cup of evaporated milk
1 large egg
1/2 cup of seasoned bread crumbs
1/2 teaspoon of kosher salt
1/4 teaspoon of freshly cracked black pepper
Pinch of cayenne
Additional flour, for coating
1 tablespoon of canola oil, for browning

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

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