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My Creole meatloaf is full of flavor-popping surprises, y'all!! The Cajun trinity, Creole mustard, and a few other select condiments are run through the blender and then rolled with bread crumbs and lean beef. As it bakes, an easy homemade red gravy simmers on the stove. At the finish, the sauce is poured over the beef and topped with pepper Jack cheese for a melt-in-your-mouth meatloaf extravaganza you'll be pleased to put on rotation repeat. Yep and yay...
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There's One Spot Only Cheesy, Beefy Red Gravy Can Hit, Y'all...
Creole meatloaf is a spin on the traditional ground beef recipe incorporating classic south Louisiana flavors and textures into the filling and topping.
My original version of this over-the-top flavorful meatloaf with red gravy is the sister recipe to my Creole meatballs, which I created in 2017. Throughout the testing of that recipe, I found that blending an assortment of chopped veggies and condiments gave me an ultra-flavorful, super-moist filling that replaced the need for eggs.
Then, once cooked, this filling permeates each morsel of the ground meat mixture. So, every bite explodes with palate-dancing flavor and juicy textures that work just as perfectly for my Creole meatloaf, as well.
Ingredient Essentials & Substitutions
- I use 93% lean ground beef in this recipe. You can also use 73 or 80%, as well. Just take the time to remove the grease fully once the meatloaf has browned and you should be fine.
- I use gluten free cracker crumbs instead of bread crumbs in my Creole meatloaf. Honestly, I do this because it's easier for me to keep sealed, slow-perishable gluten free crackers on hand than it is to keep gluten free bread. This is just a personal preference, and the recipe should work with either cracker or bread crumbs.
- Creole mustard is a truly versatile south Louisiana condiment that you can use in many of my recipes. You can order it from Amazon and have it delivered to your home. Or, you can substitute coarse ground mustard, if desired. The Creole meatloaf will have less of a true south Louisiana twang, but it will still taste good.
- The pulsed Cajun trinity veggies of chopped onion, green bell pepper, and celery, along with the garlic and condiments, help to create the unique body of the dish. Use as many of these as you can to ensure the best possible outcome.
- Pepper Jack cheese is the best possible topping for this Creole meatloaf. In a pinch, use Colby Jack, cheddar, or mozzarella.
How to Make Creole Meatloaf
To start the recipe, preheat the oven.
Pour all of the sauce ingredients into a saucepan set over medium-low heat. Stir to combine, then cover the pot partially.
Then, place the chopped onion, bell pepper, and celery into the bowl of your food processor or blender. Add the garlic, ranch, and mustard.
Pulse until incorporated. The seasonings should be spread throughout the veggies that are now in much smaller pieces.
Now, pour the ground beef, cracker crumbs, and blender mixture into a large bowl.
Stir until combined.
Press the mixture into a loaf pan.
Slide the meatloaf into the oven, and bake until browned.
When the Creole meatloaf is browned, remove it from the oven and turn on the broiler.
Let it cool for a bit, then drain the fat or water that has cooked out it while baking. Use paper towels to wipe up the excess fat or water, if necessary.
Pour the tomato sauce and the cheese over the top of the meatloaf.
Slide it back into the oven, and broil for a few minutes until the cheese is browned and bubbly on top.
And that's it, y'all!!
This Creole meatloaf is so easy to make yet so incredibly flavorful!! The seasoned ground beef is so tender that you only need a butter knife to cut your piece off the loaf.
And the sauce, y'all! It's super deep and rich. So, it tastes like you slaved over it all day when it reality it only took an almost effortless 30 minutes to make.
Then there's the cheese on top. All melty with pops of browned bits that make each layered bite even more yum-delicious interesting than the last. For sure!!
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...
Other Amazing Creole Recipes
NOTE: This post was originally published on November 15, 2019, and was updated and republished on August 7, 2024.
Creole Meatloaf
Ingredients
For the Sauce
- 2 cups tomato sauce
- 1 tablespoon dried parsley flakes
- ½ teaspoon paprika
- ¼ teaspoon celery salt
- salt, black pepper, and cayenne pepper to taste
For the Meatloaf
- 2 pounds lean ground beef
- 1 small yellow onion, peeled and cubed
- 1 small green bell pepper, cubed
- 1 celery rib, trimmed and chopped
- 1 tablespoon minced garlic
- 1 tablespoon ranch dressing
- 1 tablespoon Creole mustard
- 1 cup cracker crumbs or bread crumbs I use crushed Schar entertainment crackers
- 1 cup shredded Pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a loaf pan. Set aside.
- Pour all of the sauce ingredients into a saucepan set over medium-low heat.
- Stir until combined, then cover the pan partially.
- Place the cubed onion, bell pepper, and celery into the bowl of your food processor or blender.
- Add the minced garlic, Creole mustard, and ranch dressing to the bowl, as well.
- Pulse until the veggies are chopped into small pieces and the mixture is combined fully, then transfer to a large bowl.
- Add the ground beef and the cracker crumbs or bread crumbs to the bowl.
- Stir until combined.
- Transfer the mixture to the greased loaf pan.
- Bake for 45 minutes, or until the meatloaf is browned throughout.
- Remove from the oven, and let cool a bit before removing any grease or water that has been released from the meat while baking. (I use a big spoon to ladle out the grease, then follow it up by blotting paper towels over any spots that I can't get out with the spoon).
- Turn on the broiler.
- Pour the sauce over the meatloaf, then top with cheese.
- Slide the pan back into the oven and broil for 3 to 5 minutes, or until the cheese is browned and bubbly.
- Remove the Creole meatloaf from the oven, and insert a digital thermometer into it, making sure that it reads at least 160 degrees Fahrenheit before serving.
Notes
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.
