Rating: 4.5 stars
38 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 31

This Southern meatloaf recipe features Creole and Greek seasonings and a hint of garlic. A few tablespoons of Worcestershire sauce spice up the traditional ketchup topping.

Gina Jester, Fairfield Grocery & Market
Recipe by Southern Living April 2005

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Recipe Summary

prep:
20 mins
cook:
1 hr 7 mins
stand:
10 mins
total:
1 hr 37 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.

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  • Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

  • Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

  • Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.

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