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Spicy Creole meatloaf with andouille sausage, Creole seasoning, and a rich tomato glaze, served with mashed potatoes and collard greens.

The Best Spicy Creole Meatloaf Recipe – A Family Favorite

Aida
Try this flavorful Creole meatloaf recipe! Packed with bold spices, andouille sausage, and the Holy Trinity. A Southern comfort food classic!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings.
Calories 400 kcal

Ingredients
  

  • For the Meatloaf:
  • 1 lb ground beef 80% lean for juiciness
  • 1/2 lb ground pork adds richness and flavor
  • 1/2 lb andouille sausage finely chopped (for a smoky, spicy kick)
  • 1 cup onion finely diced (part of the Holy Trinity)
  • 1/2 cup green bell pepper finely diced (part of the Holy Trinity)
  • 1/2 cup celery finely diced (part of the Holy Trinity)
  • 3 cloves garlic minced (for aromatic depth)
  • 1/2 cup breadcrumbs helps bind the meatloaf
  • 1/4 cup milk keeps the meatloaf moist
  • 1 large egg acts as a binder
  • 2 tbsp Creole seasoning homemade or store-bought
  • 1 tbsp Worcestershire sauce adds umami flavor
  • 1 tbsp fresh parsley chopped (for freshness)
  • 1 tsp hot sauce optional, for extra heat
  • 1/2 tsp black pepper
  • 1/2 tsp salt adjust to taste
  • For the Creole Tomato Glaze:
  • 1 cup fire-roasted tomatoes crushed (or tomato sauce)
  • 2 tbsp tomato paste for richness
  • 1 tbsp brown sugar adds a touch of sweetness
  • 1 tbsp apple cider vinegar balances the sweetness
  • 1 tsp Creole seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper optional, for extra spice

Instructions
 

  • Step 1: Preheat the Oven
  • Preheat your oven to 375°F (190°C).
  • Lightly grease a 9x5-inch loaf pan or line a baking sheet with parchment paper if shaping the meatloaf free-form.
  • Step 2: Prepare the Vegetables
  • In a skillet over medium heat, add 1 tbsp olive oil.
  • Sauté the Holy Trinity (1 cup diced onion, 1/2 cup diced green bell pepper, and 1/2 cup diced celery) until softened, about 5 minutes.
  • Add 3 cloves minced garlic and cook for 1 more minute. Remove from heat and let cool slightly.
  • Step 3: Mix the Meatloaf Ingredients
  • In a large mixing bowl, combine:
  • 1 lb ground beef
  • 1/2 lb ground pork
  • 1/2 lb finely chopped andouille sausage
  • The sautéed vegetables
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 2 tbsp Creole seasoning
  • 1 tbsp Worcestershire sauce
  • 1 tbsp chopped fresh parsley
  • 1 tsp hot sauce (optional)
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • Use your hands or a wooden spoon to mix the ingredients until just combined. Avoid overmixing to keep the meatloaf tender.
  • Step 4: Shape the Meatloaf
  • Transfer the mixture to the prepared loaf pan or shape it into a loaf on the baking sheet.
  • Smooth the top with a spatula or your hands.
  • Step 5: Make the Creole Tomato Glaze
  • In a small bowl, whisk together:
  • 1 cup fire-roasted tomatoes (crushed)
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Creole seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • Spread half of the glaze evenly over the top of the meatloaf.
  • Step 6: Bake the Meatloaf
  • Place the meatloaf in the preheated oven and bake for 40 minutes.
  • After 40 minutes, remove the meatloaf and spread the remaining glaze over the top.
  • Return to the oven and bake for an additional 10-15 minutes, or until the internal temperature reaches 160°F (71°C).
  • Step 7: Rest and Serve
  • Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute.
  • Garnish with chopped fresh parsley or sliced green onions if desired.
  • Serving Suggestions
  • Serve with creamy mashed potatoes, steamed collard greens, or buttered cornbread.
  • Drizzle extra glaze on top for added flavor.
  • Storage Tips
  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Wrap tightly in foil and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Notes

1. Ingredient Substitutions

  • Andouille Sausage: If unavailable, substitute with smoked sausage, chorizo, or even kielbasa.
  • Ground Pork: You can use all ground beef or substitute with ground turkey or chicken for a lighter version.
  • Breadcrumbs: Use gluten-free breadcrumbs or crushed crackers if needed.
  • Fire-Roasted Tomatoes: Regular crushed tomatoes or tomato sauce work as a substitute.

2. Adjusting the Spice Level

  • Mild Version: Reduce or omit the hot sauce and cayenne pepper in the glaze. Use a mild andouille sausage.
  • Extra Spicy: Add 1-2 tsp of cayenne pepper to the meat mixture and use a spicy andouille sausage.

3. Making Ahead

  • Prep Ahead: You can prepare the meatloaf mixture up to 24 hours in advance. Store it covered in the refrigerator until ready to bake.
  • Freezing: Assemble the meatloaf (without baking) and freeze it tightly wrapped in foil for up to 3 months. Thaw in the refrigerator before baking.

4. Cooking Tips

  • Avoid Overmixing: Mix the ingredients just until combined to keep the meatloaf tender.
  • Use a Meat Thermometer: Ensure the internal temperature reaches 160°F (71°C) for safe consumption.
  • Resting Time: Let the meatloaf rest for 10 minutes after baking to allow the juices to redistribute.

5. Serving Suggestions

  • Classic Sides: Serve with mashed potatoes, collard greens, or cornbread.
  • Modern Twists: Pair with roasted vegetables, a fresh green salad, or garlic butter rice.
  • Extra Sauce: Double the glaze recipe if you prefer extra sauce for serving.

6. Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Wrap tightly in foil and freeze for up to 3 months. Thaw in the refrigerator before reheating.
  • Reheating: Reheat slices in the oven at 350°F (175°C) for 15-20 minutes or in the microwave until warmed through.

7. Dietary Adaptations

  • Gluten-Free: Use gluten-free breadcrumbs and ensure all other ingredients (like Worcestershire sauce) are gluten-free.
  • Low-Carb: Substitute breadcrumbs with almond flour or crushed pork rinds.
  • Vegetarian: Use plant-based ground meat and vegan sausage. Adjust the glaze to ensure it’s vegan-friendly.

8. Troubleshooting

  • Dry Meatloaf: Ensure you’re using a mix of ground beef and pork, and don’t overbake. Adding milk and eggs also helps retain moisture.
  • Crumbly Texture: Make sure to use enough binding agents (breadcrumbs and eggs) and avoid overmixing.
  • Burnt Glaze: If the glaze starts to burn, cover the meatloaf loosely with foil during the last 10 minutes of baking.
These recipe notes will help you customize, troubleshoot, and perfect your Spicy Creole Meatloaf for any occasion!