DinnerMain Course

Creole-Style Meatloaf

Name: Creole-Style Meatloaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: creole, american
Ingredients: 680 g ground beef 85% lean; 0.5 cup cooked rice; 0.5 cup yellow onion finely chopped; 0.5 cup green bell pepper finely chopped; 1 pcs large egg lightly beaten; 120 g tomato sauce; 1 tsp salt; 0.5 tsp dried thyme; 1 tbsp vegetable oil; 0.5 cup celery thinly sliced; 340 g tomato sauce; 2 tbsp fresh parsley chopped (optional)

A savory meatloaf inspired by Creole flavors, using ground beef, the 'holy trinity' of onion, green pepper, and celery, with cooked rice as a binder. The loaf is baked until tender and served with a simple, simmered tomato sauce.

An original recipe by Forkin

Total time: 1 hr 25 min
Serves: 6
Difficulty: Medium
Per serving: 371 kcal

Gluten-free

Allergen information: may contain celery and eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Meatloaf

680 gground beef, 85% lean
0.5 cupcooked rice
0.5 cupyellow onion, finely chopped
0.5 cupgreen bell pepper, finely chopped
1 pcslarge egg, lightly beaten
120 gtomato sauce
1 tspsalt
0.5 tspdried thyme

Sauce

1 tbspvegetable oil
0.5 cupcelery, thinly sliced
340 gtomato sauce

Garnish

2 tbspfresh parsley, chopped(optional)

Equipment

large bowl · small saucepan · cutting board · knife · baking dish

The method

Step by step

1
Preheat your oven to 175°C (350°F).
About 5 min
2
In a large bowl, add the ground beef, cooked rice, chopped onion, green bell pepper, beaten egg, salt, and dried thyme.
About 3 min
3
Pour in the tomato sauce designated for the meatloaf and mix gently with your hands until just combined. Be careful not to overmix.
About 2 min
Cook’s note: Overmixing can make the meatloaf tough.
4
Shape the mixture into a rectangular loaf and place it in a shallow baking dish or on a foil-lined baking sheet.
About 2 min
5
Bake for 1 hour, or until the meatloaf is cooked through and browned on top.
About 1 hr
Cook’s note: An instant-read thermometer should register 71°C (160°F) in the center.
6
While the meatloaf bakes, prepare the sauce. Heat the vegetable oil in a small saucepan over medium heat.
About 1 min
7
Add the sliced celery to the saucepan and cook for about 5 minutes, until it begins to soften.
About 5 min
8
Pour in the remaining tomato sauce for the sauce, stir to combine, and bring the mixture to a simmer.
About 3 min
9
Reduce the heat to low and let the sauce simmer gently for at least 10 minutes to allow the flavors to meld.
About 10 min
10
Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
About 10 min
Cook’s note: Resting allows the juices to redistribute, resulting in a more tender and flavorful meatloaf.
11
Slice the meatloaf and serve warm, topped with the prepared tomato sauce and a sprinkle of fresh parsley.
About 2 min

Per serving

Nutrition

52%Score

Calories: 371.2kcal
Protein: 22.2g
Carbs: 11.7g
Fat: 26.2g
Fibre: 1.9g
Sugar: 4.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover meatloaf in an airtight container in the refrigerator.

Reheating

Reheat slices in the microwave or in a covered dish in the oven at 160°C (325°F) until hot.