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Creole Meat Loaf     HT   MC  80mins


Serves 4    Hot  Beef  Main Course  Louisiana  Nth American North America

450g/1lb Lean Minced Beef
1 Small Onion, chopped
1 Garlic Clove, crushed
1 large Carrot, finely chopped
1/2 Green Capsicum (Bell pepper), deseeded and chopped
2 heaped tbsp Breadcrumbs
2 Egg Whites, lightly beaten
2 teasp Mustard
3 teasp Creole Seasoning

For the sauce
1 x 400g/14oz tin Chopped Tomatoes
1 tbsp Cornflour (cornstarch)
75g/3oz Mushrooms, sliced

Salt and Black Pepper


1. Preheat the oven to 190C, 375F, Gas Mark 5 and grease a 22cm/9-inch long loaf tin.


2. Place all the ingredients in a large mixing bowl and mix with fork until blended.


3. Transfer the meat mixture to the greased dish pan and shape into a 9 inch loaf and bake for 40 minutes.

4. Meanwhile, in a small bowl, mix the cornflour with a little water to form a runny paste then place the tomatoes in saucepan together with the cornflour mixture, salt and pepper and cook over a medium  heat, stirring constantly, until thickened. Set aside.


5. After the 40 minutes cooking time, sprinkle mushrooms over the meatloaf, spoon the sauce mixture over the top and return the meat loaf to oven for a further 15 minutes. Serve hot.


 More Creole Recipes

More Beef/Veal Recipes  |  General Beef Prep & Cooking Times   |  Beef Cuts 


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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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