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Stella's Creole Meatloaf

Updated: Mar 23, 2023

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.


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