Stella's Creole Meatloaf

Updated: Apr 27

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!


Presenting . . . Stella’s Creole Meatloaf! This is what I SHOULD have looked like on TV this week cooking up my delicious recipe for PIX11 NYC on Mardi Gras Day, but there were technical difficulties with their audio for the Zoom. That’s showbiz, folks! Don’t miss my super-satisfying recipe below. “STELLLAAAAAAAA!!!”


Stella's Creole Meatloaf

Makes 6 to 8 servings


Keep the Stanley in your life coming back for more.


2 tablespoons butter

2 cloves garlic, minced

1 medium onion, chopped fine

3 ribs celery, chopped fine

1 green bell pepper, chopped fine

1 heaping tablespoon fresh thyme leaves

1 1/2 tablespoons Creole seasoning (with salt), divided

2 pounds ground beef

1 cup panko breadcrumbs

1 1/2 teaspoons cayenne pepper

2 large eggs lightly beaten

1/3 cup ketchup

1/4 cup milk


Heat oven to 375°F. Line 9 x 5-inch loaf pan with foil.

In large skillet over medium-high heat, melt butter. Add garlic, the trinity of onion, celery, bell pepper, and cook till softened, about 4 minutes. Add thyme and 1/2 tablespoon Creole seasoning, cook 4 minutes longer.

In large bowl, combine meat, panko, cooked trinity, remaining 1 tablespoon Creole seasoning, cayenne, eggs, ketchup, milk. Using hands, mix together thoroughly.

Pack meat mixture into prepared loaf pan, invert onto a foil-lined sheet pan. Remove loaf pan and foil lining from molded meat.

Bake on upper shelf of oven for 1 hour to an internal temp of 160°F.


STELLAAAAAAAA!!!!



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