With every bite even more melt-in-your-mouth tender than the last, my Creole meatloaf is full of flavor-popping surprises, y'all. The Cajun trinity, Creole mustard, and a few other select spices get a quick run through the blender. The mixture is then incorporated into fresh ground beef before being formed into the traditional loaf pan. While it bakes, a few more veggies and stewed tomato topping is prepared to take this meatloaf into taste and texture food heaven. Yep and yay...
The Kitchenaid K400 Blender is Just as Beautiful as It Is Powerful, Ya'll...
I received the new K400 blender from Kitchenaid a few weeks ago. As part of this collaboration, I was simply asked to give my opinion on it. I started to get really excited when I received the email delivery confirmation. And, truth be told, I was beside myself with anticipation until the moment it arrived at my door.
I felt like a kid on Christmas morning throughout the unboxing. My first thought that it was incredibly beautiful, with its strong, sturdy base and super sleek-looking control panel. And then I noticed the plastic pitcher, and I'm pretty sure that I jumped up and down in my living room with joy!
I'd been thinking for months that I needed a new blender. My old one had a glass pitcher. So, I was always afraid that I was going to break it. And the leftover food seemed to stick too much to the glass. Which made cleaning my old blender cumbersome. And pretty much defeated the purpose of the blender being a quick and handy kitchen tool. Yep.
So, when I first laid eyes on my brand spanking new black K400, I was over the moon happy, y'all!! I mean, look at it in all of its gorgeous retro glory!!
And then when I tested the K400, I fell even more in love with it. It's quite powerful, and it comes with three presets for smoothies, icy drinks, and ice crush. It also has a slow-start mode for ensuring that you don't splatter your food. And, as if ALL of these things weren't already awesome enough, the Kitchenaid K400 is outfitted with a clean setting. When pressed, super fast power pulses help to clean the pitcher for you!! Wowsers, y'all!! I'm totally digging this blender!! Yep!
Over the past few weeks, I've used the blender quite a few times. And, it's never disappointed me even once.
So, I knew that it could stand up to the challenge of the Creole meatloaf recipe I've been hiding in my home cook heart for some time now. This recipe is a spin-off of my Paleo Creole meatballs recipe, which is one of my most requested dishes. And since the blending of the secret ingredients that go inside of the meatloaf is of utmost importance, I knew that I could trust my new K400 to get the job done...
How to Make Gluten Free, Paleo & Keto Creole Meatballs
To start the Creole meatballs, preheat oven to 350 degrees F. Then, add all of the seasoning ingredients into the blender pitcher. You'll of course be using the Cajun trinity and garlic. And there's also parsley, Creole mustard, SP&C, and hot sauce:
Then, pulse for 30 to 45 seconds, or until the contents are well-incorporated:
Now, place 2 pounds of ground beef into a large bowl. Pour the blender contents into the bowl:
Stir until very well-combined. Then, pour into a meatloaf pan (I always use a bigger pan than needed, because I like to pull the meatloaf out of the pan before serving).
Bake the Creole meatloaf for 45 minutes. After 30 minutes, put some sliced onion, celery, and bell pepper into a cast iron skillet. Cook for a few minutes, until browned. Add garlic, then cook for 1 additional minute. Finally, add a can of stewed tomatoes to the mixture. Season liberally, then cook over low heat for about 5 minutes.
When the 45-minute baking mark hits, pull the meatloaf out of the oven. Skim off the grease, then pour the topping over the meatloaf. Place back in oven, and cook for another 15 to 20 minutes, or until a digital thermometer inserted into the meat reads 160 degrees F.
And then get ready for the flavor bombs, y'all!! Each bite of the meatloaf is encased in the blender seasoning, so every forkful is super tender, flavorful and juicy. And the seasoned red gravy on top, y'all!! It's divine.
The soft, stewed tomatoes pair perfectly with the browned Cajun trinity and garlic in the sauce. So, from first bite to last, you get an intensely juxtaposed flavor combination that makes you feel like you're eating out at a restaurant, instead of at home at the dinner table. (Or coffee table like us.) 🙂
I'm supper happy to share my blender-perfect Creole meatballs with y'all. I know that you'll love them, too, and that you can change them up with the meatballs on your own regular menu rotation. And I'm also feeling very blessed to have my very own Kitchenaid K400 blender. So, definitely check it out here to see how you can have your own powerful, beautiful blender, too.
Share this Creole meatloaf with those who'll appreciate never, ever looking at meatloaf the same way again. And see y'all on the yum side...
Gluten Free Paleo Keto Creole Meatloaf
- 2 pounds ground beef
For the Ground Beef Blender Seasoning
- ¼ onion, cubed
- ¼ green bell pepper, cubed
- ½ celery stalk with leaves, cut into four pieces
- 3 large garlic cloves, peeled
- 1 tablespoon Creole mustard
- 1 tablespoons gluten free or low carb/Paleo ranch dressing, optional
- 1 tablespoon fresh parsley leaves
- 1 ½ teaspoons gluten free hot sauce
- salt, black pepper, and cayenne pepper to taste
- Preheat oven to 350 degrees F.
- Grease a meatloaf pan. Set aside.
- Place the ground beef into a large bowl.
- Pour all of the ground beef blender seasoning ingredients into your blender pitcher.
- Pulse for 30 to 45 seconds, or until smooth.
- Pour the contents of the blender over the ground beef in the bowl.
- Stir until very well-combined.
- Form meatloaf in the pan.
- Bake uncovered for 45 minutes. Check on it after 30 minutes to make sure that it's not getting too browned.
- Heat the oil or butter in a cast iron skillet. Add the slivered onion, bell pepper and celery.
- Cook for about 5 minutes over medium heat, or until browned.
- Add garlic, and cook for 1 additional minute.
- Pour the can of stewed tomatoes into the skillet. Season with salt, black pepper, and cayenne pepper.
- Cook for about 5 additional minutes. Lower fire if necessary.
- At the 45-minute mark, remove the meatloaf from the oven.
- Skim off grease.
- Pour the stewed tomato mixture topping over the meatloaf.
- Bake for an additional 15 to 20 minutes, or until a digital thermometer inserted into the meatloaf reads 160 degrees F.
- Remove from oven. Let stand 5 minutes before serving.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.