ANGELINA’S CREOLE CAJUN MEATLOAF RECIPE

ANGELINA’S CREOLE CAJUN MEATLOAF RECIPE

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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!

New Orleans Creole Sauce

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SEASONING MIX

• 2 whole bay leaves

• 1 tablespoon  salt

• 1 teaspoon  cayenne (ground red pepper)

• 1 teaspoon  black pepper

• 1⁄2teaspoon  white pepper

• 1⁄2teaspoon  ground cumin

• 1⁄2teaspoon  ground nutmeg

INGREDIENTS

• 4 tablespoons  unsalted butter

• 3⁄4cup finely chopped onion

• 1⁄2cup finely chopped celery

• 1⁄2cup finely chopped green bell pepper

• 1⁄4cup finely chopped green onion

• 2 teaspoons minced garlic

• 1 tablespoon  Tabasco sauce or any Hot Sauce to Taste

• 1 tablespoon  Worcestershire sauce

• 1⁄2cup  evaporated milk

• 1⁄2cup  catsup

• 1 1⁄2lbs  ground beef

• 1⁄2lb  ground pork

• 2 eggs, lightly beaten 

• 1 cup very fine dry breadcrumb

• 1 Jar of Angelina’s Creole Sauce

SERVES: 6 people

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.