1 February, 2014
New Orleans Style Meat Loaf
1 Tablespoon butter
2 celery ribs, finely chopped
½ large onion, finely chopped
2 pounds lean ground beef
2 tablespoons Worcestershire sauce, divided
½ cup Italian-seasoned dry breadcrumbs
⅓ cup ketchup
2 teaspoons Creole seasoning
1 teaspoon dried oregano
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 can (8 ounces) tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
Chopped fresh flat-leaf parsley, for garnish
Preheat oven to 350°
Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté just until tender, about 7 minutes.
In a large bowl, stir together the celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients.
Shape into a 10″ x 5″ loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.
Bake for 45 minutes, then add sauce topping:
Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and return to oven.
Bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
I used Progresso Italian-seasoned bread crumbs, and Tony Chachere’s Original Creole Seasoning, available at most grocery stores in the spices aisle, or from Amazon:
Recipe adapted from Southern Living Magazine, published April 2005