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ANGELINA’S CREOLE CAJUN MEATLOAF RECIPE

Updated: 4 days ago


ANGELINA’S CREOLE CAJUN MEATLOAF RECIPE

Welcome to a culinary journey that captures the vibrant spirit of New Orleans! At Angelina's, we celebrate the rich tapestry of Creole cuisine, rooted in the history of Angelina's recipes, brough in to the modern day by her granddaughter, and company founder Emilee. Growing up amidst the melodies of jazz and the lively rhythms of parades, Angelina's passion for food was nurtured by the diverse flavours that define our beloved city.


Our recipe for Angelina's Creole Cajun Meatloaf is a delightful fusion of tradition and innovation, featuring our signature Angelina’s Creole Sauce. This sauce, born from the culinary mingling of Italian, French, and Spanish influences, brings an authentic taste of New Orleans to your table. Whether you're hosting a gathering or enjoying a family dinner, this meatloaf promises to impress with its hearty flavours and comforting texture.


To elevate your dish and embrace the true essence of Creole cooking, be sure to use Angelina’s Creole Sauce—the secret ingredient that transforms every meal into a celebration. You can find it here. Let’s get cooking and start bringing a little bit of New Orleans to your table!




SEASONING MIX


INGREDIENTS


DIRECTIONS

  1. Combine the seasoning mix ingredients in a small bowl and set aside.

  2. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.

  3. Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.

  4. Stir in the milk and catsup.

  5. Continue cooking for about 2 minutes, stirring occasionally.

  6. Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.

  7. Place ground beef and pork in an ungreased 9 x 13 inch baking pan.

  8. Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.

  9. In the centre of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.

  10. Bake uncovered at 350° for 25 minutes, then raise heat to 400° and add an spread to the top Meatloaf with 1 jar of Angelina’s Creole Sauce. Continue to cook until done, about 35 minutes longer.

  11. Serve Immediately.






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