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.

Also try my Cajun meatloaf.

Easy Creole Meatloaf

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main
Cuisine: American
Servings: 6 -8 servings
Author: Mike

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

  • Preheat oven to 350 F.
  • Spray a 9" x 13" baking dish with non-stick spray.
  • Place the bread in a large bowl and add the milk. Let soak for a few minutes.
  • Add the remaining ingredients to the bread except for half of the ketchup and combine well.
  • Form into a loaf in the baking dish.
  • Spread the remaining ketchup over the top of the meatloaf.
  • Bake, covered, for 45 minutes.
  • Remove cover and bake for an additional 30 minutes.
  • 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!
Smoked Italian Meatloaf

The roll…

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.

Smoked Italian MeatloafSealing…

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.

Smoked Italian MeatloafFor a wonderful topping after you’ve sliced the loaf, try my smoked provolone cheese sauce. Like a little kick to your meatloaf? Smoked habanero meatloaf is the thing for you.

Smoked Italian Meatloaf

Prep Time15 mins
Cook Time3 hrs 15 mins
Total Time3 hrs 30 mins
Course: Main
Cuisine: American
Servings: 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

  • Fire up your smoker for 275 F. Use a lighter wood such as a fruit wood.

For the meat mixture

  • Place all ingredients into a large bowl and mix well.
  • 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".
  • 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

  • Later the arugula, prosciutto and provolone cheese on top of the meat, leaving a 1" border around the edges.
  • 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.
  • Seal the ends and the seam. You don't want the contents to escape.
  • Transfer to the smoker and smoke for 2 hours or until the internal temperature of the loaf measures 150 F in several places.
  • Combine the glaze ingredients and brush over the top of the loaf.
  • Smoke another 30 minutes.
  • 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.
  • Slice and serve.

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich like on these BBQ meatloaf sandwiches. The joy of meatloaf is that it is (usually) a little denser than a hamburger. It also (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!
BBQ Meatloaf SandwichesDon’t mess around with little ole thin slices of meatloaf when you make 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. The dripping BBQ sauce, crunchy smoky bacon and crispy onions can put a hurt on wimpy bun.

Also try my pepper jack meatloaf.

BBQ Meatloaf Sandwiches

Note: You'll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main
Cuisine: American
Servings: 6 -8 servings

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

  • Preheat your oven to 350 F.
  • Line a baking sheet with foil.
  • Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  • 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.
  • Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  • Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  • Bake 45-50 minutes or until the internal temperature reaches 165 F.
  • Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  • Slather buns with mayonnaise.
  • Slice meatloaf and place on the buns.
  • Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  • Add top bun, serve, and devour.