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Stella's Creole Meatloaf


Stella's Creole Meatloaf

You'll want seconds, even thirds of cookbook author Brian Theis' tasty meatloaf. Filled with Southern flavors, this is a delicious change of pace from your grandma's recipe. For more delicious recipes, order Brian's cookbook The Infinite Feast, How to Host the.... Show more
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Stella’s Creole Meatloaf

Brian Theis


Makes 6 to 8 servings



2 tablespoons butter

2 cloves garlic, minced

1 medium onion, chopped fine

3 ribs celery, chopped fine

1 green bell pepper, chopped fine

1 heaping tablespoon fresh thyme leaves

1 1/2 tablespoons Creole seasoning (with salt), divided

2 pounds ground beef

1 cup panko breadcrumbs

1 1/2 teaspoons cayenne pepper

2 large eggs lightly beaten

1/3 cup ketchup

1/4 cup milk




1.     Heat oven to 375°F. Line 9 x 5-inch loaf pan with foil.

2.     In large skillet over medium-high heat, melt butter. Add garlic, the trinity of onion, celery, bell pepper, and cook till softened, about 4 minutes. Add thyme and 1/2 tablespoon Creole seasoning, cook 4 minutes longer.

3.     In large bowl, combine meat, panko, cooked trinity, remaining 1 tablespoon Creole seasoning, cayenne, eggs, ketchup, milk. Using hands, mix together thoroughly.

4.     Pack meat mixture into prepared loaf pan, invert onto a foil-lined sheet pan. Remove loaf pan and foil lining from molded meat.

5.     Bake on upper shelf of oven for 1 hour to an internal temp of 160°F.




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