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There’s one rule I have about meatloaf: the veggies have to be chunky with a little crunch to them. 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. I don’t mean like fist-sized here. Just right-sized so I notice them. This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Chunky vegetables everywhere, in every bite. Great flavor. Moist. And just a hint of spiciness. Great texture and flavor, this is my kind of meatloaf!
Its Chunky. As In Good-N-Chunky.
Now, 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. Or not open-faced. Go big and make a true meatloaf sandwich and you’ll be the envy of all of your friends!
If you’re destined to use your leftover meatloaf (assuming there is any) for sandwiches I have a few words of advice. First, choose some seriously hearty bread. No thin I-can-read-a-newspaper-through-this white bread. Go with thick-sliced French bread or Texas toast. Second, load it up with some ketchup…. and… yes…. mayonnaise. Ok, you can skip that if you want, but I really like my meatloaf sandwiches with mayonnaise. Good mayonnaise. And last, paper towels. Not napkins. Paper towels. Well, you’re set now go to eatin’!
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
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Grab a meatloaf pan, some ingredients, and get to meatloafing!
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Also try my Cajun meatloaf and my copycat of the meatloaf from Cracker Barrel.
Easy Creole Meatloaf
Equipment
Ingredients
- 2 pounds ground beef
- 3 slices white bread
- ¼ cup whole milk
- 2 eggs beaten
- 1 cup onion chopped
- ½ cup celery chopped
- ½ cup green bell pepper chopped
- 2 cloves garlic 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.
Notes
Nutrition
Nutritional values are approximate.
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