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Category: Meatloaf
Prep Time: Cook Time: Total Time:
1-1/2 lbs lean ground beef
1 tbsp butter
1 medium onion, chopped fine
1/2 cup green bell pepper, chopped fine
1 stalk celery, chopped fine
3 cloves garlic, minced
1/4 cup canola oil
2 tbsp flour (for the roux)
1 (15 oz) can tomato sauce
1 can water
1 tbsp Worcestershire sauce
1/2 cup evaporated milk
1 egg
1/2 cup seasoned bread crumbs
1/2 tsp kosher salt
4 turns of the pepper grinder
Pinch of cayenne
Flour, for coating
1 tbsp canola oil, for browning
Preheat the oven to 350. Place the ground beef in a large bowl; set aside.
Heat the butter over medium and cook the onion, bell pepper and celery until tender; add the garlic, cook for another minute, transfer to a plate to cool.
Wipe out the skillet, and add the 1/4 cup canola oil. Heat over medium high heat and stir in the flour. Cook and stir until it is browned, remove from the heat, and let cool slightly. Slowly whisk in the tomato sauce, water and Worcestershire and return to the heat. Bring to a boil, reduce heat and simmer for 15 minutes.
Whisk together the milk and egg; stir in the bread crumbs and add that mixture to the ground beef. Add the salt, pepper, cayenne and cooked veggies; mix gently and shape into a loaf. The mixture should be firm. If it is breaking apart, return to the bowl and additional bread crumbs until it holds together.
In a large, oven safe skillet, heat the tbsp of oil over medium high heat. Carefully transfer the meatloaf to the skillet and sear on all sides, turning carefully. Pat any cracks that form back together.
Once all sides have browned, pour the tomato gravy over the meatloaf and transfer the entire skillet to a 350 degree oven for about 1 hour, basting occasionally.
When an instant read thermometer reads 180 degrees the meatloaf is done. Allow to sit for about 10 to 15 minutes before slicing. Serve slices with a bit of the tomato gravy spooned over the top.
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CREOLE MEATLOAF WITH TOMATO GRAVY
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Category: Meatloaf
Prep Time: Cook Time: Total Time:
1-1/2 lbs lean ground beef
1 tbsp butter
1 medium onion, chopped fine
1/2 cup green bell pepper, chopped fine
1 stalk celery, chopped fine
3 cloves garlic, minced
1/4 cup canola oil
2 tbsp flour (for the roux)
1 (15 oz) can tomato sauce
1 can water
1 tbsp Worcestershire sauce
1/2 cup evaporated milk
1 egg
1/2 cup seasoned bread crumbs
1/2 tsp kosher salt
4 turns of the pepper grinder
Pinch of cayenne
Flour, for coating
1 tbsp canola oil, for browning
Preheat the oven to 350. Place the ground beef in a large bowl; set aside.
Heat the butter over medium and cook the onion, bell pepper and celery until tender; add the garlic, cook for another minute, transfer to a plate to cool.
Wipe out the skillet, and add the 1/4 cup canola oil. Heat over medium high heat and stir in the flour. Cook and stir until it is browned, remove from the heat, and let cool slightly. Slowly whisk in the tomato sauce, water and Worcestershire and return to the heat. Bring to a boil, reduce heat and simmer for 15 minutes.
Whisk together the milk and egg; stir in the bread crumbs and add that mixture to the ground beef. Add the salt, pepper, cayenne and cooked veggies; mix gently and shape into a loaf. The mixture should be firm. If it is breaking apart, return to the bowl and additional bread crumbs until it holds together.
In a large, oven safe skillet, heat the tbsp of oil over medium high heat. Carefully transfer the meatloaf to the skillet and sear on all sides, turning carefully. Pat any cracks that form back together.
Once all sides have browned, pour the tomato gravy over the meatloaf and transfer the entire skillet to a 350 degree oven for about 1 hour, basting occasionally.
When an instant read thermometer reads 180 degrees the meatloaf is done. Allow to sit for about 10 to 15 minutes before slicing. Serve slices with a bit of the tomato gravy spooned over the top.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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