Creole Meatloaf

This is a recipe that I have been tinkering with for sometime. I am a fan of meatloaf, and I have long thought that it doesn’t get it’s due. It is easy to make, can be made ahead and baked later — even frozen —, and can be seasoned in so many different ways as to incorporate a variety of cuisines. This Creole meatloaf is a particular favorite because it has a lot of flavor. Depending upon my mood, I have upped the amount of Creole seasoning to as much as a tablespoon. Tinker with it according to your own tastes. I had leftover sauce from Bourbon Steak that I made earlier in the week and drizzled it on top. Excellent!

Creole Meatloaf

1 lb. ground chuck

1 t. Melissa’s minced garlic

1 small Melissa’s shallot, finely chopped

¼ c. finely grated Parmesan cheese

1½-2 t. Creole seasoning

¼ c. spicy ketchup

1 large egg

1/3 c. Italian seasoned breadcrumbs

 Preheat oven to 375°F. Spray a 9” x 5” loaf pan with PAM; set aside.

 Place all ingredients into a large mixing bowl. Put on a pair of kitchen gloves and mix well with hands. Be sure the breadcrumbs are well incorporated.

Press the mixture evenly into the pan. Bake for 60 minutes. Remove from the oven and let rest in the pan on a cooling rack 10-15 minutes before turning out onto a paper towel-lined baking sheet to drain. Remove to a cutting board to slice.

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