Feb 27, 2017 |
by Molly Jo Realy @MollyJoRealy
Who says y’all have to be in New Orleans to celebrate Fat Tuesday?
MoJo’s Creole Meatloaf
Y’all know my love for all things NOLA, right? The food, the parties, the spices, the food. Oh, did I say that already? C’mon. You know it’s worth mentioning again.
“It’s all about the food.
It’s always all about the food.”
~Rain [NOLA]
And y’all know my two favorite food companies are Zatarain’s and Winco, right?
And since tomorrow’s the end of this year’s Mardi Gras, as promised here’s this month’s meatloaf recipe. What makes it all that? The Holy Trinity of New Orleans cuisine, and Zatarain’s Creole seasoning.
I’m crazy about Zatarain’s. Remember when Bedford Manor celebrated our five year housewarming, and the Big Z supplied the side dishes? [Read: NOLA, Zatarain’s Style.] Now that was a party. Of course I keep as much Zatarain’s in the pantry as I can, especially the seasonings.
So. You ready to get your flavor on? Then let’s head into the kitchen.
First, grab your gear: Eight simple ingredients, a mixing bowl, cutting board and knife, and meatloaf pan.
MoJo’s Creole Meatloaf ingredients
What, you ask, is the Holy Trinity? Only the best cooking base New Orleans has to offer. A blend of equal parts green pepper, onion, and celery.
NOLA FOOD HACK:
Add two (or more) dashes of
Creole seasoning to the
Holy Trinity during saute’.
MoJo Creole Meatloaf: Holy Trinity
Is your mouth watering yet? Are you needing the recipe like your sugar needs tea? Hold onto your Mojo bag, ’cause here it is.
Recipe: MoJo’s Creole Meatloaf
Ingredients
- 1 lb. ground beef
- Milk
- 1 egg
- 12 saltine cracker squares
- New Orleans Holy Trinity (apprx 1/2 small white onion, 1 celery stalk, 1/3 bell pepper)
- Zatarain's Creole Seasoning
Instructions
- Preheat oven to 350.
- Crush crackers into small bowl. Add just enough milk to cover. Set aside.
- Dice onion, celery, bell pepper. Saute on low until tender. Remove from heat. [Holy Trinity should equal apprx 1/2 cup when done.]
- In large mixing bowl, add ground beef, egg, crackers, Holy Trinity, and 1 tsp Creole seasonings. Mix thoroughly.
- Shape into loaf pan. Top with 1/2 tsp Creole seasonings.
- Bake at 350 for 45-60 minutes.
3.1
https://franklymydearmojo.com/2017/02/27/recipe-mojos-creole-meatloaf/ (c) 2012 Frankly, My Dear... New Inklings Press
NOLA FOOD HACK:
Saute twice as much Holy Trinity
as your recipe calls for,
and keep the extra in an airtight container
in your fridge. It’s a great addition
to chicken salad, sandwiches,
and on its own.
Serve it up with some collared greens, corn bread, white wine and all the beads you can hang ’round your neck.
Mardi Gras at Bedford Manor
CLICK TO TWEET: Frankly, My Dear . . .: Recipe: MoJo’s Creole Meatloaf
CLICK TO TWEET: Who say you to have to be in New Orleans to celebrate Fat Tuesday?
With a Mardi Gras mask and Hurricane in hand,
Happy Eating!
~Molly Jo
And Frankly, My Dear . . . That’s all she wrote!
[DISCLAIMER: Any outside product or company referenced in this recipe is not affiliated with Frankly, My Dear . . ., Molly Jo Realy, New Inklings Press, or The Unemployment Cookbook. I have not been compensated for any mention or reference in this or any other post.]
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Sep 28, 2014 |
Last Tuesday we celebrated our recent successes, NOLA style. If you missed that post, you can read it here. I had a blast shopping for Mardi Gras decor, mixing up Hurricane mocktails, and feeding my guests with the great food provided by Zatarain’s.
Zatarains’ Care Package
How great was it of them to send me a box full of their rice mixes and seasonings? I chose to make the Brown Rice Jambalaya, Garden Vegetable Rice, and my salmon with the Blackened Seasonings mix.
What I love love love about Zatarain’s:
- They make everything easy. You can prepare foods per package instructions, or embellish with add-ins of your own. Either way, it’s a complete dish.
- Their dishes can be served on the side or as a main course. There’s no wrong way to Zat!
- Let’s be real: It’s authentic New Orleans food. I mean, the shipping label said, New Orleans. Now that just makes This Girl far too food happy.
- The flavors are more than your regular from-the-box fixings. They know how to package the seasonings, spices, and everything else that goes into a good Jambalaya.
- Their products work well on a time schedule. I had four food preparations going at the same time, and didn’t sweat a drop.
Zatarain’s Big Easy Garden Vegetable Brown Rice Mix
This pouch cooked start to finish in ninety seconds. Ninety seconds! I barely had time to grab the serving bowl before it was ready. Just knead the bag first, microwave for a minutes and a half, let stand one minute, then open and serve a hot, delicious mix of brown rice and vegetables. We ate this as a stand-alone side dish, but I’m already salivating for another pouch so I can toss in some andouille sausage and make it a meal.
Before I popped that in the microwave, however, I started the Brown Rice Jambalaya mix. I simply mixed water and the rice mix in my rice cooker. This one took 45 minutes according to package directions. I did not like smelling that goodness without being able to indulge, but it was worth the wait. Twenty minutes before it was ready, I sautéed a pound of garlic and herb shrimp on the stove-top, and when the rice mix was done I combined the two.
Next was the grilled blackened salmon. A light coating of melted butter on each side and a good sprinkling of seasonings was all it took to have a knock-your-socks-off main course. I love blackened anything, so I made sure to double-coat my filet.
With the abundance of food on the table, we had ourselves a small feast, Zatarain’s style.
NOLA Party, Zatarain’s Style
I served mayonnaise biscuits, another NOLA-based recipe from my friend, Lindsay Reine’s cookbook. A mixture of fruit juices gave my guests a Hurricane Mocktail, and dessert was this Easy King Cake recipe I found online.
Celebrate with King Cake
Are you salivating yet? Then check out the Zatarain’s website. It’s more than just rice product. I can’t wait to get my hands on their root beer concentrate, a frozen pasta dinner, breading mix, some Creole mustard, and even their olives.
There’s a great section to teach you how to speak like a New Orleanian. Words like lagniappe, etouffee, and maque choux.
Zatarain’s. How deliciously simple is that?
And Frankly, My Dear . . . that’s all she wrote!
You may also enjoy reading:
Five Years and a Party
My Real Italian Kitchen: Polenta and Sauce
My Interview with Ms. New Orleans 2014, Lindsay Reine
I am Defined. And I am a Mystery.
FIVE THINGS FRIDAY: The Big Easy
