Meatloaf & Creole Spaghetti Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and lightly grease, or use a 9x13 loaf pan coated with nonstick spray.

Sauté vegetables

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely diced onion, green pepper and celery. Sauté until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30 seconds more. Remove from heat and let cool slightly.

Mix meatloaf

In a large mixing bowl, combine ground beef, ground pork, cooled sautéed vegetables, breadcrumbs and milk. Add eggs, Worcestershire sauce, 2 teaspoons Creole seasoning, dried thyme, salt and black pepper. Using your hands or a sturdy spoon, gently mix until evenly combined—do not overwork the meat to keep the loaf tender.

Shape loaf and glaze

Transfer mixture to the prepared pan and shape into a single loaf roughly 9–10 inches long (or press into a loaf pan). In a small bowl, whisk together ketchup, brown sugar and apple cider vinegar. Spread about two-thirds of the glaze evenly over the top of the meatloaf, reserving the rest for finishing.

Bake

Bake in the preheated oven for 45–55 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C). Ten minutes before the end of baking, brush the reserved glaze over the top and return to the oven to finish.

Rest and slice

Remove meatloaf from oven, tent with foil and let rest 10–15 minutes to allow juices to redistribute. Slice and keep warm until serving.

Prepare pasta

Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package al dente timing (usually 9–11 minutes). Reserve 1–2 cups of pasta cooking water, then drain spaghetti and set aside, tossing with a little olive oil to prevent sticking if not serving immediately.

Brown the meats

While pasta cooks, heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced andouille sausage and cook until browned, about 4 minutes. If using shrimp, season lightly with salt and pepper and sauté until just opaque (1–2 minutes) and remove to a plate to add back later. Remove sausage (and shrimp) and set aside.

Sauté the holy trinity

In the same pot add remaining 1 tablespoon olive oil if needed. Add diced onion, green pepper and celery (the Cajun 'holy trinity'). Sauté over medium heat until softened, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Develop the sauce

Stir in tomato paste and cook 1–2 minutes to remove raw flavor. Add crushed tomatoes, chicken stock, Creole seasoning (2 tablespoons), smoked paprika, dried oregano, bay leaves, crushed red pepper flakes and sugar. Stir to combine and bring to a simmer.

Simmer and finish

Reduce heat to medium-low and simmer uncovered for 20–30 minutes, stirring occasionally, until sauce thickens and flavors concentrate. Taste and adjust salt and pepper. If sauce becomes too thick, thin with reserved pasta water 1/4 cup at a time.

Combine proteins and pasta

Return browned sausage and reserved shrimp (if used) to the sauce for the last 3–5 minutes of simmering to reheat through. Remove bay leaves. Stir in chopped parsley. Add drained spaghetti to the pot and toss to coat evenly, or serve sauce spooned over portions of spaghetti. If needed, add up to 1/2 cup more reserved pasta water to achieve silky consistency.

Serve

Plate spaghetti topped with slices of meatloaf (or serve meatloaf on the side). Sprinkle with grated Parmesan and extra parsley. Keep warm for catering service.