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If you grew up on classic meatloaf but always wished it had a little more personality, this Southern-Creole version is the upgrade your dinner table has been waiting for. Packed with a blend of ground beef, pork, smoky andouille sausage, and bold Creole spices, this meatloaf delivers deep Louisiana-inspired flavor in every slice. A sweet-tangy glaze finishes it off, creating a beautiful balance between savory richness and bright, sticky goodness.
This is comfort food with a Cajun kick—easy enough for a weeknight, impressive enough for company.
Ingredients
Meatloaf Ingredients:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup finely chopped andouille sausage
- 1 small onion, finely diced
- 1/2 cup bell pepper, finely diced
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (a blend of traditional and cornbread crumbs works well)
- 2 eggs, beaten
- 2 tablespoons milk
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Branch & Vine bacon sea salt (or to taste)
- Freshly ground black pepper, to taste
Tangy Glaze Ingredients:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- Hot sauce to taste
Instructions
1. Preheat the Oven
Heat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.
2. Build the Meat Base
In a large mixing bowl, combine the ground beef, ground pork, and chopped andouille sausage. Add the diced onion, bell pepper, and minced garlic. Toss lightly to distribute the vegetables throughout the meat.
3. Bind and Season
Sprinkle in the breadcrumb mixture, followed by the beaten eggs and milk. Add the Creole seasoning, smoked paprika, bacon sea salt, and black pepper.
Mix until everything is just combined. Avoid overworking the mixture so the meatloaf stays tender.
4. Shape and Bake
Transfer the mixture into the prepared loaf pan, shaping and smoothing the top.
Bake for 50 to 55 minutes.
5. Glaze the Meatloaf
While it bakes, whisk together the ketchup, brown sugar, Worcestershire sauce, and hot sauce in a small bowl.
During the last 10 minutes of baking, brush the glaze generously over the top. For a caramelized finish, switch to broil for 1 to 2 minutes, watching closely so it does not burn.
6. Rest and Serve
Allow the meatloaf to rest for at least 10 minutes before slicing. This helps it set and hold its shape. Slice and serve warm.
Variations
Spicy Cajun Version
Add additional hot sauce, cayenne, or diced jalapeños to the meat mixture for extra heat.
Smoky Barbecue Twist
Replace half of the glaze with your favorite smoky BBQ sauce. Add a teaspoon of liquid smoke to the meat mixture for deeper flavor.
Cheesy Creole Meatloaf
Fold in 1 cup of shredded pepper jack or sharp cheddar cheese for a melty, rich interior.
Turkey and Sausage Blend
Swap the ground beef for ground turkey for a lighter take that still packs bold flavor thanks to the andouille.
Serving Suggestions
- Serve slices over creamy mashed potatoes or Cajun dirty rice.
- Pair with sautéed green beans, roasted okra, or collard greens for a full Southern plate.
- Leftovers make excellent meatloaf sandwiches with toasted bread and an extra drizzle of glaze or hot sauce.
- Add a side of coleslaw or a simple garden salad to balance the richness.
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes. Assemble the meat mixture in the loaf pan, cover tightly, and refrigerate for up to 24 hours before baking. Add five extra minutes to the bake time if starting from cold.
Can I freeze it?
Absolutely. Bake the meatloaf without glaze, allow it to cool completely, wrap tightly in foil, and freeze for up to three months. Thaw overnight and warm in the oven before glazing.
Can I use store-bought Creole seasoning?
Yes, any brand will work. Adjust the salt level depending on whether the blend is already salted.
My meatloaf turned out dense. What went wrong?
Overmixing is the most common cause. Mix gently until ingredients are combined and no more.
Can I omit the pork?
You can replace the ground pork with additional ground beef, though the pork adds moisture and richness. Increasing the milk by one tablespoon can help compensate.
Southern-Creole Meatloaf
Ingredients
- Meatloaf Ingredients:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup finely chopped andouille sausage
- 1 small onion finely diced
- 1/2 cup bell pepper finely diced
- 2 cloves garlic minced
- 1/2 cup breadcrumbs blend of regular and cornbread crumbs
- 2 eggs beaten
- 2 tablespoons milk
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Branch & Vine bacon sea salt or to taste
- Freshly ground black pepper to taste
- Tangy Glaze Ingredients:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- Hot sauce to taste
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by lightly greasing it or lining it with parchment paper. In a large mixing bowl, combine the ground beef, ground pork, and chopped andouille sausage. Add the finely diced onion, bell pepper, and minced garlic, gently folding them into the meat for even distribution. Next, sprinkle in the breadcrumb mixture and pour in the beaten eggs and milk. Season the mixture with Creole seasoning, smoked paprika, bacon sea salt, and freshly ground black pepper. Mix everything together just until it comes together, being careful not to overwork the meat to keep the texture tender.
- Transfer the seasoned meat mixture into the prepared loaf pan, shaping it evenly and smoothing the top. Place the pan in the oven and bake for 50 to 55 minutes. While the meatloaf bakes, prepare the glaze by whisking together the ketchup, brown sugar, Worcestershire sauce, and hot sauce. During the last 10 minutes of baking, brush the glaze over the top of the meatloaf, allowing it to cook into a shiny, flavorful coating. If you prefer a caramelized finish, switch the oven to broil for one to two minutes, watching closely to prevent burning.
- Once the meatloaf is finished, remove it from the oven and allow it to rest for at least 10 minutes before slicing. This resting period helps the juices settle and makes slicing cleaner and easier. Serve warm and enjoy the Southern-Creole flavor in every bite.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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