Easy Creole Meatloaf

There’s one rule I have about meatloaf: the veggies have to be chunky. I want some crunch to offset what is essentially a large brick-of-meat. Nothing wrong with a brick of meat, but put some nice chunky vegetables in it. This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Great flavor. Moist. And just a hint of spiciness.
Easy Creole MeatloafNow, I will say that leftover super chunky easy Creole meatloaf does make for a pretty messy sandwich. But then, who really sits around dreaming of a nice, neat leftover meatloaf sandwich? Not me. It is not something to be ashamed of if you have to go open-faced with your meatloaf sandwich.

Easy Creole Meatloaf
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 pounds ground beef
  • 3 slices white bread
  • 1/4 cup whole milk
  • 2 eggs, beaten
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoon ketchup, plus more for topping
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Creole seasoning
  • Pinch freshly ground black pepper
Instructions
  1. Preheat oven to 350 F.
  2. Spray a 9" x 13" baking dish with non-stick spray.
  3. Place the bread in a large bowl and add the milk. Let soak for a few minutes.
  4. Add the remaining ingredients to the bread except for half of the ketchup and combine well.
  5. Form into a loaf in the baking dish.
  6. Spread the remaining ketchup over the top of the meatloaf.
  7. Bake, covered, for 45 minutes.
  8. Remove cover and bake for an additional 30 minutes.
  9. Let stand 5 -10 minutes before slicing.

Smoked Italian Meatloaf

Smoked meatloaf ends up on our dinner rotation with some regularity. Our meatloaf usually consists of a mixture of meat, spices, vegetables and some sort of binder to make it all come together. When I saw this idea for a smoked Italian meatloaf I was all over it in a heartbeat. It’s a combination of what I consider a fairly traditional meat mixture infused with Italian flavors, but then comes the tasty cool part: it’s stuffed with prosciutto, arugula, and provolone cheese! Mama mia!
After you’ve combined the ingredients for the meat mixture, spread it out and topped it, you have a decision to make. Do you roll it up along the long axis, giving you a long loaf that produces a good number of smaller slices, or do you roll it along the short side, giving you a large loaf that produces super-big pieces and more toppings in every bite? Decisions, decisions. I went with the long loaf and was very happy. But I can see how the short thicker loaf would have the advantage of giving your more toppings since there’ll be more layers. No matter which way you go, this is one fantastic meatloaf packed with Italian-inspired flavors.

Make sure you seal up any seams before putting the meatloaf onto your smoker. And be careful moving the loaf to your smoker. To make things easier I transferred the assembled loaf onto a disposable grill topper while still in the kitchen. I just had to roll the loaf off of my cutting board and onto the topper. No risk of the loaf rolling off the smoker or falling apart.

For a wonderful topping after you’ve sliced the loaf, try my smoked provolone cheese sauce.

Smoked Italian Meatloaf
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
For the meat mixture
  • 3 pounds ground beef
  • 1 pound ground Italian sausage
  • Kosher salt and freshly ground black pepper, to taste
  • 1 shallot, chopped
  • 1/2 cup Italian bread crumbs
  • Dried basil, to taste (I used about 1/2 tablespoon)
  • Dried oregano, to taste (I used about 1/2 tablespoon)
  • Ground fennel, to taste (I used 1/2 teaspoon)
  • 1 egg
  • 1/2 cup Parmesan cheese
For the stuffing
  • A few handfuls arugula, rinsed, patted dry
  • 8 slices prosciutto
  • 8 slices provolone cheese
For the glaze
  • Chili sauce
  • Italian seasoning
Instructions
  1. Fire up your smoker for 275 F. Use a lighter wood such as a fruit wood.
For the meat mixture
  1. Place all ingredients into a large bowl and mix well.
  2. Line a 9" x 13" 1" deep pan with foil. Make sure the foil extends over the sides of the pan by at least 1".
  3. Add the meat mixture to the pan and flatten it out to fill the pan, making sure the meat is the same thickness throughout. I found just using the palms of my hands to be the easiest way to do this.
For the stuffing
  1. Later the arugula, prosciutto and provolone cheese on top of the meat, leaving a 1" border around the edges.
  2. To roll up, start along the long end (or short end if you want a thicker loaf) and start to foll about 1" of the meat over onto itself. Keep going, back and forth, rolling as you go.
  3. Seal the ends and the seam. You don't want the contents to escape.
  4. Transfer to the smoker and smoke for 2 hours or until the internal temperature of the loaf measures 150 F in several places.
  5. Combine the glaze ingredients and brush over the top of the loaf.
  6. Smoke another 30 minutes.
  7. Remove and let rest for 45 minutes. If you don't let it rest long enough the cheese will ooze out when you slice it.
  8. Slice and serve.

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich. The joy of meatloaf is that it is (usually) a little denser than a hamburger, and (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!
Don’t mess around with little ole thin slices of meatloaf when you make these BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf that is covered in dripping BBQ sauce and crunchy smoky bacon and crispy onions.

BBQ Meatloaf Sandwiches
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Note: You'll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.
Ingredients
  • 1 1/2 pounds ground beef (do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20)
  • 1 3/4 cups (possibly more) bread crumbs
  • 1 egg, whisked
  • 2 cloves garlic, minces
  • 1/2 small onion, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped, fresh parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups your favorite BBQ sauce, divided
  • Large hamburger buns
  • Mayonnaise
  • 8-12 slices bacon, cooked
  • French-fried onions
Instructions
  1. Preheat your oven to 350 F.
  2. Line a baking sheet with foil.
  3. Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  4. Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
  5. Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  6. Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  7. Bake 45-50 minutes or until the internal temperature reaches 165 F.
  8. Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  9. Slather buns with mayonnaise.
  10. Slice meatloaf and place on the buns.
  11. Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  12. Add top bun, serve, and devour.

All-American Meatloaf on the Char-Broil Big Easy

I’m finding cooking meatloaf on the Char-Broil Big Easy to be rather addicting. It’s so easy to do that I do it often. But, I have to mix it up. And although our mini habanero meatloaves are truly epically fantastic, sometimes I gotta make something a bit more traditional. And what’s more traditional than all-American meatloaf? Nothing.

Well, there’s probably a lot of things, but I hereby claim these to be traditional too because they have lots of those traditional meatloaf ingredients. Like beef. And crushed crackers. Worcestershire sauce. Dijon mustard. Ok, maybe Dijon mustard isn’t so traditional in a meatloaf. Or hot sauce. How about sorta traditional meatloaf then?

It doesn’t matter because these all-American meatloaves are fantastic. And so unbelievably easy. From making the meat mixture to cooking them, they are about as hassle-free as you can get.
All-American Meatloaf on the Char-Broil Big EasyAny great meatloaf needs a great glaze. Nothing fancy, nothing fru-fru. Just tasty. The glaze on these loaves is perfect. I’m a glazeaholic, so I highly recommend doubling or tripling the glaze recipe for extra drizzling when serving.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

All-American Meatloaf on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
You'll need a Big Easy Bunk Bed basket if cooking all 4 pans at once, otherwise you can only cook two at a time. For the pans, I used disposable mini loaf pans, which measure 6.1" long x 3.8" wide, and are 2" tall.
Ingredients
For the glaze
  • 1/2 cup ketchup
  • 4 tablespoons brown sugar
  • 4 tablespoons apple cider vinegar
For the meatloaf
  • 1 tablespoon olive oil
  • 1 small sweet onion, minced
  • Kosher salt
  • 3 cloves garlic, minced
  • 1 cup coarsely crushed soda crackers
  • 1/2 cup whole milk
  • 1 tablespoon Dijon mustard (Creole mustard is also great!)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon (or more!) hot sauce
  • 2 large eggs, whisked
  • Fresh ground black pepper and more kosher salt, to taste
  • 1 pound ground beef
  • 1 pound ground pork (or substitute 1 breakfast sausage for a great change!)
  • 1/3 cup chopped fresh parsley
Instructions
For the glaze
  1. Whisk all ingredients together.
For the meatloaf
  1. Fire up your Big Easy.
  2. Heat oil in a small skillet over medium-high heat.
  3. Add the onion and a few pinches of salt and cook until the onion is transparent.
  4. Add the garlic and cook another 2 minutes. Remove from heat and let cool.
  5. Combine all remaining meatloaf ingredients along with the cooled onions in a large bowl.
  6. Mix well then divide between 4 pans.
  7. Top with half of the glaze and place into the Big Easy basket and Big Easy bunk bed basket.
  8. Place in cooker and cool 35-45 minutes or until the center of the loaves reaches 165 F.
  9. Let cool 10 minutes before slicing and serving with additional glaze drizzled over the slices.

Mini Habanero Meatloaves on the Char-Broil Big Easy

Since getting my Char-Broil Big Easy I have been going back and remaking some of my favorite dishes that I usually make on my smoker. The Big Easy cooks at a much higher temperature than you would normally run a smoker so you have to adjust the cooking times, of course, but the rest is pretty straightforward and worry-free.

These crazy-good mini habanero meatloaves cooked on the Char-Broil Big Easy cook in almost no time at all, which is a good thing because you’ll want to get to eating them as soon as possible. There’s no waiting 2-3 hours for them to cook on a smoker for these little beauties. Tender, juicy meat that packs a punch. They are not your grandma’s meatloaves. Well, I guess they could be if your grandma likes the heat of habanero peppers.
Mini Habanero Meatloaves on the Char-Broil Big EasyThe key to these great mini habanero meatloaves is the onion, celery and bell pepper mixture. You cannot rush making sure you get all the liquid out of the vegetables after they have been blended. Your efforts will be well rewarded with a fantastic tasting meatloaf that you’ll want to make again and again.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Mini Habanero Meatloaves on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
You'll need a Big Easy Bunk Bed basket if cooking all 4 pans at once, otherwise you can only cook two at a time. For the pans, I used disposable mini loaf pans, which measure 6.1" long x 3.8" wide, and are 2" tall.
Ingredients
  • 1 medium sweet onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 1 pound ground beef
  • 1 pound ground pork or breakfast sausage
  • 1 large egg
  • 1/2 tablespoon milk
  • 1 cup plain bread crumbs
  • 2 tablespoons Montreal steak seasoning (I used our homemade mix)
  • 1 cup barbecue sauce (I used Weber Sweet'N Spicy)
  • 1/2 cup habanero salsa (I used Mrs. Renfro's Habanero)
  • 1 tablespoon Worcestershire sauce
Instructions
  1. Fire up your Big Easy.
  2. Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I've found that the easiest way to do this is to place the vegetable mixture in a cheesecloth, wrap it up, then wring it link a wet towel. You'll be amazed at how much liquid will be released.
  3. Place beef and pork into a large bowl. Add onion mixture.
  4. Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
  5. In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
  6. Divide beef mixture into 4 pans. Spoon remaining sauce over top.
  7. Place pans in the Big Easy basket and lower into the cooker. Cook for about 45 minutes or until the center of the loaves reaches 165 F.
  8. Let meatloaf rest for 10 minutes then serve.

Cajun Meatloaf

Meatloaf is one of our favorite dishes. Although we make a traditional meatloaf in the oven, we really love meatloaf that is smoked on the smoker. The addition of a light smoky flavor really makes meatloaf something special. You can make this meatloaf either way, in the oven or on the smoker.

This Cajun meatloaf is unbelievably tender and tasty. The vegetable mixture is amazing, keeping the meatloaf moist and adding some crunchy to boot.

Cajun MeatloafI served this meatloaf with our Cajun brown gravy, which is also incredibly rich and flavorful. You can find the recipe for the gravy in our post on brisket with Cajun brown gravy. For a simpler but still fantastic gravy, make our fast Cajun gravy.

Cajun Meatloaf
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 4 tablespoons unsalted butter
  • 2 green onions, sliced thin
  • 1 large sweet onion, chopped
  • 2 stalks celery, chopped
  • 1 large green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup ketchup
  • 1 cup heavy cream
  • 3 lbs ground beef
  • 1 lb ground pork
  • 4 eggs, beaten
  • 2 cups bread crumbs
  • 1 tablespoon Louisiana hot sauce
  • 2 tablespoons Worchester sauce
  • 2 teaspoons Kosher salt
  • 1 teaspoon cayenne
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 325 F or fire up a smoker for high-heat smoking.
  2. Melt the butter in large skillet over medium-high heat.
  3. Add the onions, celery, and bell pepper. Cook until almost tender.
  4. Add the garlic and cook another 2 minutes.
  5. Add the ketchup and cream. Stir and simmer for 5 minutes.
  6. Remove from heat and let cool completely.
  7. Add remaining ingredients to a large bowl. Add in the cooled vegetable mix.
  8. Using your hands, mix well.
  9. Transfer to a large disposable aluminum pan or baking dish and cook or smoke for two hours or until internal temperature reaches 160 F.
  10. Remove and let rest for 10 minutes then drain the grease.
  11. Let rest another 20 minutes then drain grease. Slice and serve.

 

Smoked Habanero Meatloaf

This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smokey flavor (though you can make it in the oven and still have a fantastic dish). And of course, there’s a kick – a big kick from spicy BBQ sauce mixed with habanero salsa and mixed into the meat and used as a glaze.

Smoked Habanero MeatloafThe leftovers (if you have any) are just as good as the day you made this meatloaf. Perfect for sandwiches. For sandwiches we just topped crisped French bread with a slab of warmed meatloaf followed by mayonnaise and red onion. The onion adds a nice crunch to the tender meatloaf.

I smoked the meatloaf on my Weber Smokey Mountain smoker. You can also make it in the oven, or over indirect heat on a gas or charcoal grill.

Smoked Habanero Meatloaf
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 medium sweet onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1/2 tablespoon milk
  • 1 cup plain bread crumbs (Italian-seasoned bread crumbs work just as well)
  • 2 tablespoons Montreal steak seasoning (I used our homemade mix)
  • 1 cup barbecue sauce (I used Weber Kick'N Spicy)
  • 1/2 cup habanero salsa (I used Mrs. Renfro's Habanero)
  • 1 tablespoon Worcestershire sauce
Instructions
For the smoker
  1. Fire up your smoker for cooking at 225 - 250 F with a light wood, such as apple.
For the oven
  1. Preheat oven to 450 F.
Assembly
  1. Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can. I put the vegetable mixture in a cheesecloth and wrung them like a wet towel.
  2. Place beef and pork into a large bowl. Add onion mixture.
  3. Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
  4. In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
  5. Spray a 9x13 aluminum (or glass if using the oven) pan with non-stick spray.
  6. Add the beef/pork mixture and form into a roll. Spoon remaining sauce over top.
  7. If cooking in the oven, bake 45-60 minutes or until center is done. You may want to drain some of the accumulating fat before serving.
  8. If cooking in the smoker, poke a few holes along the edges of the aluminum pan so that any accumulating fat drips out. Smoke 2-3 hours at 250 F or until the center is done.
  9. Let meatloaf rest for 10 minutes and then slice into thick pieces.

 

Smoked Habanero Meatloaf

This smoked habanero meatloaf is by far my favorite. The meat comes out tender, with a nice smokey flavor (though you can make it in the oven and still have a fantastic dish). And of course, there’s a kick – a big kick from BBQ sauce mixed with habanero salsa and mixed into the meat and used as a glaze.

Smoked Habanero MeatloafThe leftovers (if you have any) are just as good as the day you made this meatloaf. Perfect for sandwiches. For sandwiches we just topped crisped French bread with a slab of warmed meatloaf followed by mayonnaise and red onion. The onion and bread add a nice crunch to the tender meatloaf.

Smoked Habanero Meatloaf SandwichesI smoked the meatloaf on my Weber Smokey Mountain smoker.

Smoked Habanero Meatloaf
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 medium sweet onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1/2 tablespoon milk
  • 1 cup plain bread crumbs (Italian-seasoned bread crumbs work just as well)
  • 2 tablespoons Montreal steak seasoning (I used our homemade mix)
  • 1 cup barbecue sauce (I used Weber Kick'N Spicy)
  • 1/2 cup habanero salsa (I used Mrs. Renfro's Habanero)
  • 1 tablespoon Worcestershire sauce
Instructions
For the smoker
  1. Fire up your smoker for cooking at 225 - 250 F with a light wood, such as apple.
For the oven
  1. Preheat oven to 450 F.
Assembly
  1. Place the onion, celery and green pepper into a blender. Pulse until chopped, but not quite pureed. Squeeze out any excess moisture. It is important to get as much moisture out as you can.
  2. Place beef and pork into a large bowl. Add onion mixture.
  3. Whisk egg with milk and add to beef mixture, along with the bread crumbs and steak seasoning.
  4. In a separate bowl, combine the barbecue sauce, salsa, and Worcestershire sauce. Pour half of the sauce onto the meat mixture and combine all ingredients well. Reserve the remaining sauce.
  5. Spray a 9x13 aluminum (or glass if using the oven) pan with non-stick spray.
  6. Add the beef/pork mixture and form into a roll. Spoon remaining sauce over top.
  7. If cooking in the oven, bake 45-60 minutes or until center is done. You may want to drain some of the accumulating fat before serving.
  8. If cooking in the smoker, poke a few holes along the edges of the aluminum pan so that any accumulating fat drips out. Smoke 2-3 hours or until the center is done.
  9. Let meatloaf rest for 10 minutes and then slice into thick pieces.