Creole Meatloaf Recipe
Active Time: 25 minutes
Total Time: 1 hour 25 minutes
Ease of Preparation: Easy
- 1 tablespoon vegetable oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 1/2 pounds lean ground beef
- 1/4 cup Creole Spice, recipe follows
- 3 large eggs, beaten
- 1 cup fresh breadcrumbs
- 3/4 cup ketchup
- 1 tablespoon Herbes de Provence
- 1/2 cup ketchup
For the meatloaf: Preheat the oven to 350 degrees F.
In a small saute pan, heat vegetable oil. Add the onion and garlic and saute, stirring frequently, until translucent, about 6 minutes. Remove from the heat and let cool slightly.
In a large bowl, use your hands to gently combine the beef, Creole Spice, eggs, breadcrumbs, onion-garlic mixture and ketchup, taking care not to overwork the meat. Place into a 9-by-5-inch loaf pan.
For the glaze: In a small bowl, combine the herbes de Provence and the ketchup. Brush the meatloaf with half of the glaze. Bake for 30 minutes, then coat with the remaining glaze. Continue baking until a meat thermometer stuck into the center of the meatloaf registers 160 degrees F, 20 to 30 minutes more.
Allow the meatloaf to rest for 10 minutes before slicing. Serve warm.
(To make ahead, cover the cooked meatloaf with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat at 325 degrees F until warmed through. Serve immediately.)
"Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland" by Tanya Holland © Chronicle Books 2014. Provided courtesy of Tanya Holland. All rights reserved.
Yield: About 1/2 cup
Active Time: 5 minutes
Total Time: 5 minutes
Ease of preparation: Easy
- 3 tablespoons kosher salt
- 3 tablespoons Herbes de Provence
- 3 tablespoons ground cumin
- 1/3 cup cayenne pepper
- 1/4 cup freshly ground black pepper
- 1/4 cup sweet paprika
Combine the salt, Herbes de Provence, cumin, cayenne, black pepper and paprika in a small bowl. Store extra spice in an airtight container at room temperature for up to 6 months.
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