Creole Meatloaf

I know I always say I’m excited about today’s meal whenever I post a new recipe. Well, I am people!!!

I get really happy when it’s time to eat. This Creole Meatloaf is life changing.

Watch me make a believer out of Y’all.

First, let’s get real deep into these ingredients.

I used fresh andouille sausage, ground turkey, mixed bell peppers, onions, garlic, celery, and parsley.

Use whatever meats you prefer but this is the combination I’ve used for over twenty years.

Now about my tomato sauce. I’ve been reformed in this department thanks to my baby girl Summer.

Summer’s addicted to fire roasted-tomatoes and she suggested around ten years ago that I replace the regular tomato sauce with the fire-roasted ones.

That’s how the magic happened Y’all.

The fire-roasted tomatoes have changed my meatloaf game.

Now let me tell ya’ the real secret to making this meatloaf great.

You must saute the veggies before adding them to the meatloaf.

I don’t care who told you differently. Don’t listen to them.

Please, don’t put raw veggies into this meatloaf.

The precooked veggies not only help with keeping the meatloaf tender they also are more pleasant to chew.

Once you get all of your veggies sauteed don’t forget to place them in the fridge to chill before adding them to the raw meat.

Make sure you don’t over mix the meatloaf. The goal is to create a moist piece of meatloaf heaven.

I served my meatloaf with mashed potatoes one day and rice the next day.

Both were delicious.

Enjoy!

Creole Meatloaf

Prep Time: 20 minutes

Cook Time: 2 hours

Servings: 6-8

Ingredients:

1 1/2 lbs andouille sausage, fresh

1 1/2 lbs ground turkey

3 eggs

1/2 cup bread crumbs

1/3 cup whole milk

1 small red onion, diced

1/2 cup bell peppers, diced

1/2 cup celery, diced

1/4 cup garlic, minced

1/4 cup parsley, chopped

1 1/2 tablespoons Creole seasoning

1 1/2 tablespoons black pepper

1 1/2 tablespoons garlic powder

1 1/2 tablespoons onion powder

1 tablespoon smoked paprika

4 cups fire roasted tomato sauce, crushed

extra virgin olive oil

Directions:

Preheat oven to 350 degrees.

Mix spice blend together and set aside.

Pour tomato sauce into a small bowl, add 1 tablespoon of seasoning blend to tomato sauce, mix well,  and set aside.

Add about 3 tablespoons of olive oil to a pan over medium heat. Add onions, peppers, and celery, cook about five minutes.

Add 1 tablespoon of seasoning mixture to vegetables, mix well, add garlic and cook 1 minute more.

Place mixture on a plate and place in the refrigerator to cool.

In a large bowl add meats, eggs, milk, remaining spices, and breadcrumbs.

Mix slightly.

Add cooled vegetables to meat mixture and mix well.

Place meat in the center of a greased casserole dish.

Form into a log without touching the sides of the casserole dish.

Pour tomato sauce over the meatloaf.

Bake uncovered for 2 hours or until internal temperature reaches 175 degrees F.