Creole Meatloaf
Recipe: #16842
January 20, 2015
Categories: Comfort Food, Dinner, Main Dish, Beef, Ground Beef, Vegetables, Creole, Budget-Friendly, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Stove Top, Low Calorie, Non-Dairy, Canned Tomatoes, Kosher Meat more
"Do you want to feel like you are dining in the Bayou country of Louisiana? Try making this Creole meatloaf recipe found at a cooking-by-country (or region) website & then combine it w/some garlic mashed potatoes & my Creole Green Beans. You'll be glad you did. Enjoy!"
Original recipe yields 4 servings
Ingredients
- FOR THE MEATLOAF
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- FOR THE SAUCE
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Nutritional
- Serving Size: 1 (312.3 g)
- Calories 417.9
- Total Fat - 24.1 g
- Saturated Fat - 8.4 g
- Cholesterol - 116.2 mg
- Sodium - 213.1 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 3.1 g
- Sugars - 5.7 g
- Protein - 35.2 g
- Calcium - 56.3 mg
- Iron - 4.7 mg
- Vitamin C - 32.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375F (190C) & grease a 9-inch long loaf tin.
Step 2
Place all meatloaf ingredients in a lrg mixing bowl & mix w/a fork until blended.
Step 3
Transfer the meat mixture to the greased loaf tin, shape into a 9-inch loaf & bake for 40 min.
Step 4
While the meatloaf is baking – In a sml bowl, mix the cornstarch w/a little water to form a runny paste. Then place the tomatoes in a saucepan w/the cornstarch mixture, salt & pepper. Cook over med-heat (stirring constantly) until thickened & set aside.
Step 5
After the 40 min bake time for the meatloaf, sprinkle the sliced mushrooms over the meatloaf, spoon the sauce mixture over the top & return the meat loaf to the oven for a further 15-20 min. Serve hot.
Tips & Variations
- 9-inch long loaf tin
