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Meatloaf Recipe Creole

Creole-Style Meatloaf

This Creole-Style Meatloaf is a flavorful twist on the classic comfort food, packed with bold Creole spices, bell peppers, onions, and a tangy tomato-based glaze. It’s juicy, slightly spicy, and perfect for serving with mashed potatoes, rice, or cornbread.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Southerm
Servings 6
Calories 350 kcal

Ingredients
  

For the Meatloaf:

  • 1 ½ lbs 680g ground beef (or a mix of beef and pork)
  • ½ cup 50g breadcrumbs (plain or seasoned)
  • 1 small onion finely chopped
  • ½ green bell pepper finely chopped
  • ½ red bell pepper finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon Creole seasoning or Cajun seasoning
  • ½ teaspoon cayenne pepper optional for heat
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 1 large egg
  • ½ cup 120ml milk

For the Creole Glaze:

  • ½ cup 120ml tomato sauce
  • 2 tablespoons ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Creole seasoning

Instructions
 

Preheat the Oven:

  • Preheat oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it.

Prepare the Meatloaf Mixture:

  • In a large bowl, mix the ground beef, breadcrumbs, onion, bell peppers, garlic, salt, black pepper, smoked paprika, Creole seasoning, cayenne pepper, Worcestershire sauce, thyme, oregano, egg, and milk.
  • Mix gently until just combined.

Shape the Meatloaf:

  • Transfer the mixture to the prepared baking dish and shape into a loaf.

Prepare the Creole Glaze:

  • In a small bowl, mix tomato sauce, ketchup, brown sugar, Worcestershire sauce, and Creole seasoning.
  • Spread half of the glaze over the meatloaf.

Bake the Meatloaf:

  • Bake for 45 minutes, then spread the remaining glaze over the top.
  • Bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C).

Rest & Serve:

  • Let the meatloaf rest for 10 minutes before slicing.
  • Serve with mashed potatoes, rice, or cornbread.

Notes

  • Use ground turkey instead of beef for a lighter version.
  • For extra spice, add ½ teaspoon hot sauce to the glaze.
  • Let the meatloaf rest before slicing to keep it juicy.
  • Leftovers store well in an airtight container for up to 3 days, or freeze for up to 3 months.