Tassel Ridge® Chef Frank’s Meatloaf with Creole Sauce
Ingredients
Meatloaf Ingredients:
- 5 eggs
- 3 Tbsp Worcestershire sauce
- 1¼ cups ketchup
- 1¼ cups heavy cream
- 2½ lbs andouille or smoked sausage chopped
- 2½ pounds ground beef
- 2½ pounds ground pork
- 4 cups diced onion
- 1½ cups small diced bell pepper
- 2 Tbsp minced garlic
- 1¼ tsp rubbed sage
- 1 Tbsp dried thyme
- 1 Tbsp salt
- 2 tsp pepper
- 5 cups bread crumbs
- Creole Sauce (recipe follows)
Tassel Ridge® Creole Sauce Ingredients:
- 1 stick butter
- ¾ cup diced onion
- ¾ cup diced green pepper
- ¾ cup diced celery
- 1 bay leaf
- 1 tsp oregano
- ½ tsp cayenne pepper
- ½ tsp paprika
- ½ tsp white pepper
- ½ tsp dried thyme
- ½ tsp dried basil
- ¼ tsp ground fennel seed
- ½ tsp salt
- ½ tsp pepper
- 1 cup diced tomatoes
- 1 cup tomato sauce
- 1¼ cups water
- 1½ Tbsp chicken base
- ½ tsp Tabasco sauce
Instructions
Meatloaf Directions:
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Preheat oven to 350°F. Whisk eggs in large bowl. Add Worcestershire sauce, ketchup, and cream. Whisk well. Combine sausage, beef, and pork in another bowl. Add egg mixture, onion, bell pepper, garlic, sage, thyme, salt, and pepper. Mix well. Add bread crumbs. Mix well. Set aside. Spray a large loaf pan with non-stick cooking spray. Place meat mixture in pan, making sure to pack well and remove all air pockets. Cover with foil. Bake for about 45 minutes. Remove foil and bake another 30 minutes, or until internal temperature reaches 165°F. Remove from oven. Slice and top with Creole Sauce. Serves 4–6.
Creole Sauce Directions:
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Melt butter in medium saucepan over medium-high heat. Add onion, green pepper, and celery. Cook until soft and aromatic. Add bay leaf, oregano, cayenne pepper, paprika, white pepper, thyme, basil, fennel, salt, and pepper. Cook until spices are aromatic, or about 2 minutes. Add tomatoes, tomato sauce, water, chicken base, and Tabasco. Bring to a boil. Boil for about 20 minutes. Yield 1-1½ quarts.
Recipe Notes
Wine Recommendation: Tassel Ridge Iowa Cuvée 220
Iowa Cuvée 220 is a dry, light red with cherry fading to strawberry on the palate and a pleasant, slightly drying finish with light tannins. A blend of St. Croix, Marquette, and Frontenac grapes grown in our Mahaska County, Iowa, vineyards, Iowa Cuvée 22 0 is a nice food pairing wine and works especially well with dishes that have big flavors. Serve slightly chilled.
