Updated: Mar 23
Presenting . . . Stella’s Creole Meatloaf! This photo shows how I might have looked on PIX11 NYC on Mardi Gras Day 2021, but there were technical difficulties with the audio for the Zoom. This was before I started doing the in-studio appearances I'm doing now. That’s showbiz, folks! Don’t miss my super-satisfying recipe below. “STELLLAAAAAAAA!!!”
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 best-selling cookbook.
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.