Meatloaf, Creole Flavour Recipe

Here is something quick that I threw together for dinner today. It’s a classic meatloaf with a twist. Cheap and easy to make, the creole flavours are really enjoyable. We served it with mayo, lettuce, mustard and ketchup on some freshly baked sourdough and linseed bread. Yum! Here is the recipe…


800 to 900g minced beef
1 medium onion, finely diced
2 stalks celery, finely diced
1 green capsicum, finely diced
1 clove of garlic, crushed
2 teaspoons salt
a generous grinding of black pepper
3 bay leaves
30g butter
2 teaspoons Cajun spice mix
1 teaspoon dried oregano
2 teaspoons cumin seeds
1/4 cup flour
3/4 cup dried breadcrumbs
1/4 cup barbeque sauce
2 tablespoons American mustard
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1 beef stock cube
2 eggs

1/2 cup cheddar cheese, grated


  1. Preheat oven to 170C.
  2. Heat the butter in a skillet. Add the cumin seeds and fry for a minute or two.
  3. Add the onion, celery, capsicum and garlic, along with the bay leaves, and saute over medium heat for about 20 minutes, or until softened and lightly browned.
  4. Remove the bay leaves. Add the salt, pepper, Cajun spice, the stock cube, and the oregano, and fry for a minute or two.
  5. Add the flour and cook over low heat for another 5 to 10 minutes.
  6. Take off the heat and allow to cool to roughly room temperature.
  7. Once cooled, in a large mixing bowl, add the mince, fried vegetables, the sauces, the breadcrumbs and the eggs. Combine very well with your hands.
  8. Place the mixture in to a greased loaf tin or large baking tray, shaping in to a rectangular / oblong shape. It’s optional, but here you might want to cover the top with 1/2 cup of grated cheddar like we did.
  9. Cook at 170C for one hour, or until the top is nicely browned.
  10. Allow to rest for a few minutes before slicing and serving.



6 thoughts on “Meatloaf, Creole Flavour Recipe

  1. Interesting recipe! I laughed when I read in the recipe calling for “American Mustard” because I never really realized how important putting some good ‘ole old school, bright yellow, Yankee Stadium mustard into a meatloaf is. For all your readers outside of America it really is important to note. I didn’t realize meatloaf was even know to many outside of America… usually many of my husbands European/British friends scoff at the thought of eating something with the word “meat” and “loaf” in it… ha! Thanks for the cool website. I’m going to add you to our blogroll. -Amy @

  2. Hi Amy & Jonathan! thanks for your response.

    I must say that meatloaf is pretty popular here in Australia and I’ve seen all sorts of variations. One recipe I have in an old South Australian cookbook suggests mixing beef with french onion soup powder and tinned tomato soup along with eggs and bread crumbs. Many butchers here also sell premade meatloaves. I actually always thought meatloaf was British; as many of Australia’s classic dishes are of British origin. It’s probably the presence of Worcestershire Sauce in many recipes which makes me think this. I must admit though that many modern recipes I have seen published here seem to have an American style to them – they often include ketchup and mustard in them; and often these ingredients are recommended as glazing ingredients on the outside of the loaf too. There are also traditional German and Scandanavian meatloaf recipes that go back a way as well; so your friends may not have too much to scoff at. As for using American mustard, you’re right the “bright yellow” stuff just seems to really work. Obviously, here in Australia they market the stuff as “American Mustard” to differentiate it from French, English, Wholegrain, German and Australian mustards – which may sound odd to an American as to you guys it’s probaly just mustard. The same way a French person might find the idea of French Onion Soup funny – as to them it’s just onion soup.

  3. Ahhhh–I love a good meatloaf recipe and this is a fine one! Sometimes, I’ll add a little diy minced onion to the meat when I’m mixing in all of the ingredients. It gives it a slightly smoked flavor. cheers, chefjp

  4. Hey ChefJP,

    We had a feeling you might like this one. Although we’re no Creole or Cajun cooks, we love experimenting with the Holy Trinity (onions + celery + peppers[capsicums to us])to accent the flavours in certain dishes. We love a good brown and red roux for certain stews/ragouts too. Thanks for the response.

  5. This is not a Creole meatloaf , if it were there would be tomatoe sauce and or paste used , we Creoles make our meatloaf with tomatoes sauce and paste.

    • Hi,
      Sorry I’m not Creole. I am a professional chef and know of some of the types of flavours commonly use in Creole and Cajun food and subsequently utilised them in that recipe. Cajun and Creole food items were all the rage in Australian restaurants in the late 80s and early 90s – although they have somewhat fallen out of favour in recent times being replaced with Mediterranean and Asian cuisines. I don’t claim 100% authenticity to any particular region or cuisine. I’m a fusion guy and borrow ideas, ingredients and techniques from all over. But at some point I’ll use some tomato paste in one of my meatloaves. Sorry if I offended you or your cultural heritage. Peace. Canaan.

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