Creole Meat Loaf(From 1975 Edition)
A flavorful Creole-inspired meat loaf packed with rice, vegetables, and bold seasonings, perfect for hearty family dinners or casual gatherings.
Ingredients
Instructions
- Preheat the oven to the appropriate temperature (generally 350°F/175°C).
- Put ground beef in a large mixing bowl.
- Add cooked rice, chopped onion, chopped green pepper, salt, thyme, egg, and half of an 8-ounce can of tomato sauce to the beef.
- Mix thoroughly until all ingredients are well combined.
- Shape the mixture into a loaf and place it in a shallow baking dish.
- Pour the remaining tomato sauce over the top of the loaf.
- Bake in the preheated oven for approximately 1 hour, or until cooked through.
Tips & Substitutions
To enhance the flavor, consider adding a dash of Worcestershire sauce or hot sauce to the mixture. If you want to reduce fat, you can substitute ground turkey for the beef. Fresh herbs like basil or oregano can also be added for extra depth. Make sure to mix the ingredients well for a uniform texture, as uneven mixing can lead to a dry loaf.
Serving Suggestions
Serve the Creole meatloaf with a side of mashed potatoes or roasted vegetables for a comforting meal. It pairs beautifully with Country Borsch for a hearty dining experience. A fresh green salad or steamed broccoli can provide a nice contrast to the richness of the meatloaf. Garnish with fresh parsley for added color and flavor.
Storage & Reheating
Leftover Creole meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes or until warmed through. It can also be reheated in the oven at 350°F for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Creole Meat Loaf(From 1975 Edition) contains roughly 1426 calories, with 22g protein, 41g carbohydrates, and 134g fat. It is an excellent source of protein (43% of the Daily Value), iron (39% of the Daily Value), and vitamin C (33% of the Daily Value). Note that it is relatively high in sodium, at 1512mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatloaf before baking?
Yes, you can freeze the shaped meatloaf before baking. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to bake, thaw it overnight in the refrigerator and then bake as directed.
What can I use instead of rice in the recipe?
If you don't have rice, you can substitute it with breadcrumbs or crushed crackers for a similar texture. Quinoa or cooked lentils can also work well, adding a different flavor and nutritional profile. Adjust the moisture content slightly if using drier ingredients.
How can I tell when the meatloaf is done cooking?
The meatloaf is done when it reaches an internal temperature of 160°F (70°C). You can use a meat thermometer for accuracy. Additionally, the meatloaf should be firm to the touch and no longer pink in the center. Allow it to rest for a few minutes before slicing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).