Meatloaf with Tomato Creole Sauce

Photo by Andrea Behrends

The recipes at Nashville’s Arnold Country Kitchen are almost exactly as they were when Jack ran the place.

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6 servings

  • ½ large onion, chopped
  • 3 celery ribs, diced
  • 3 garlic cloves, smashed
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons granulated garlic
  • ¼ cup beef broth (canned or fresh)
  • 2 tablespoons worcestershire sauce
  • 2 large eggs, beaten
  • ½ cup bread crumbs
  • 2½ pounds (80 percent lean) ground chuck
  • Tomato Creole Sauce
  • 3 tablespoons olive oil
  • ½ cup diced onion
  • 1 celery rib, diced
  • 1 garlic clove, smashed
  • 4 cups Heinz ketchup
  • 1 tablespoon horseradish
  • 2 tablespoons fresh basil
  • 1 teaspoon dried oregano
  • 1 red tomato, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • 2 tablespoons sugar
  • 1 teaspoon worcestershire sauce
  1. Make the meatloaf: Preheat oven to 350 degrees. In large bowl, combine all meatloaf ingredients except ground chuck, and mix thoroughly. Add ground chuck and, using your hands, mix just to combine. (Overworking the meat will lead to a dense loaf.)
  2. Shape mixture into a rectangular loaf. Smooth, using a spatula dipped in water. Spray a baking sheet with lip with nonstick cooking spray and place loaf in middle. Bake for 50 minutes, or until meat thermometer registers 165 degrees.
  3. While loaf is baking, make tomato creole sauce: To a small saucepan, add oil, onion, celery, garlic, and a pinch of salt. Sauté on medium heat for 5 to 10 minutes, until soft. Add remaining ingredients and cook for about 10 more minutes, stirring vigorously so the sauce doesn’t burn.
  4. After removing meatloaf from oven, let rest 10 minutes before slicing. Serve with tomato creole sauce ladled over each serving.

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