What is the secret to moist meatloaf?

The secret to a moist meatloaf is to add a good amount of liquid, such as milk or broth, and to not overmix the meat. Furthermore, including a binder like breadcrumbs will also help retain moisture. Don't forget to let it rest after baking so the juices can redistribute.

What ethnicity made meatloaf?

Meatloaf doesn't belong to any one ethnicity. It's a dish that has roots in several cultures. The modern version is largely an American invention. However, earlier versions can be traced back to Roman times.

Why put ketchup in meatloaf?

Ketchup adds moisture, sweetness, and acidity. It also helps create a glaze on the top, improving the flavor and appearance of the meatloaf. It’s a common ingredient in meatloaf recipe creole due to its flavor.

What is the basic meatloaf recipe creole formula?

A basic meatloaf formula typically includes ground meat, a binder like breadcrumbs, an egg, liquid, flavor enhancers like onions and garlic, and seasonings.

Easy Meatloaf Recipe Creole: Flavorful Comfort Food

Description

A bold twist on a classic comfort dish, this Creole meatloaf combines ground meats, fresh vegetables, and a zesty spice blend. Juicy, flavorful, and easy to prepare, it’s perfect for family dinners or gatherings.

Ingredients

1½ lb ground beef (or mix with veal/turkey)
1 cup breadcrumbs
2 large eggs
1 small onion, finely chopped
1 celery stalk, finely chopped
1 bell pepper, finely chopped
3 cloves garlic, minced
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tbsp olive oil or butter (for sautéing)
1 ½ tbsp Creole spice blend (paprika, cayenne, garlic powder, onion powder, oregano, thyme, black pepper)
Salt, to taste
Optional glaze: ½ cup ketchup, 2 tbsp brown sugar, 1 tsp mustard

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Instructions

Preheat oven to 375°F (190°C).
Sauté onion, celery, and bell pepper in olive oil until softened; let cool slightly.
In a large bowl, mix ground meats, breadcrumbs, eggs, Worcestershire sauce, tomato paste, Creole spices, garlic, and sautéed vegetables. Do not overmix.
Shape mixture into a loaf on a baking sheet or place in a loaf pan.
Bake for 50–60 minutes, until internal temperature reaches 160°F (71°C).
If using glaze, spread it on top during the last 15 minutes of baking.
Rest for 10 minutes before slicing. Serve warm.

Notes

Don’t overmix the meat to keep the texture tender.

Adjust spice level by increasing or reducing cayenne pepper.

Try leftovers in sandwiches, salads, or even on pizza.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Lunch & Dinner
Method: Baked
Cuisine: Creole / American

Nutrition

Serving Size: 1 slice (about 150–170 g), based on 6 servings
Calories: 340 kcal
Sugar: 6 g
Sodium: 640 mg
Fat: 20 g
Saturated Fat: 7 g
Saturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 110 mg