Creole Meatloaf with Spicy Tomato Glaze

Creole Meatloaf with Spicy Tomato Glaze ingredients

• 2 lbs ground beef (80/20 blend)
• 0.5 medium yellow onion
• 1 medium celery stalk
• 0.5 medium green bell pepper
• 2 cloves garlic
• 0.75 cup bread crumbs (plain)
• 1 large egg
• 0.25 cup milk
• 2 tsp Creole seasoning
• 1 tbsp Worcestershire sauce
• 0.5 tsp hot sauce (e.g., Tabasco)
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup ketchup
• 2 tbsp brown sugar
• 1 tbsp Creole mustard (or Dijon)
• 0.5 tsp Worcestershire sauce
• 0.5 tsp hot sauce (e.g., Tabasco)

How to make Creole Meatloaf with Spicy Tomato Glaze

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or a baking sheet.
2. Finely dice the half yellow onion, one celery stalk, and half green bell pepper (the 'Holy Trinity'). Mince the 2 cloves of garlic.
3. In a large bowl, combine the 2 lbs ground beef, the diced 'Holy Trinity', and minced garlic. Add 0.75 cup bread crumbs, 1 large egg, 0.25 cup milk, 2 teaspoons Creole seasoning, 1 tablespoon Worcestershire sauce, 0.5 teaspoon hot sauce, 0.5 teaspoon salt, and 0.25 teaspoon black pepper.
4. Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough. Shape the mixture into a loaf and place it in the prepared loaf pan or directly onto a greased baking sheet.
5. Bake the meatloaf for 45 minutes in the preheated oven. This initial bake time will allow the meatloaf to firm up before the glaze is applied.
6. While the meatloaf bakes, prepare the spicy tomato glaze: In a small bowl, whisk together 0.5 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Creole mustard, 0.5 teaspoon Worcestershire sauce, and 0.5 teaspoon hot sauce until smooth.
7. After 45 minutes, carefully remove the meatloaf from the oven. Evenly spread about two-thirds of the prepared spicy tomato glaze over the top and sides of the meatloaf.
8. Return the glazed meatloaf to the oven and continue baking for another 20-25 minutes, or until an internal thermometer inserted into the thickest part of the loaf reads 160°F (71°C). The glaze should be slightly caramelized.
9. Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Resting allows the juices to redistribute, ensuring a moist and flavorful meatloaf.
10. Slice the meatloaf into thick pieces and serve hot, with the remaining glaze passed around on the side for those who desire more.

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