Jul 14 2026
Restaurants›Stadium Grill›Southern Meatloaf Recipe

Southern Meatloaf Recipe

Inspired by Stadium Grill
Time2h
Serves6

Smothered with sautéed Portobello mushrooms, bell peppers, and Creole gravy with mashed potatoes and onion straws.

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Ingredients

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Meatloaf

Sautéed Vegetables

Creole Gravy

Mashed Potatoes

Onion Straws

Method

Meatloaf Preparation

  1. 1

    Preheat Oven

    Preheat your oven to 350°F (175°C).

  2. 2

    Mix Ingredients

    In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, chopped onion, minced garlic, Worcestershire sauce, salt, black pepper, paprika, and dried thyme.

  3. 3

    Shape the Meatloaf

    Mix everything until just combined. Shape the mixture into a loaf and place it in a baking dish.

  4. 4

    Bake the Meatloaf

    Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (70°C).

Sautéed Vegetables

  1. 5

    Sauté Vegetables

    In a skillet, heat olive oil over medium heat. Add chopped Portobello mushrooms and bell peppers. Season with salt and pepper. Sauté until softened, about 5-7 minutes.

Creole Gravy

  1. 6

    Make Roux

    In a saucepan, melt butter over medium heat. Whisk in the flour and cook until golden brown, about 5 minutes.

  2. 7

    Add Broth and Seasoning

    Gradually whisk in the beef broth, stirring continuously to avoid lumps. Add Creole seasoning and hot sauce, and simmer until thickened, about 5-10 minutes.

Mashed Potatoes

  1. 8

    Cook Potatoes

    Peel and chop potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

  2. 9

    Mash and Season

    Add milk, butter, salt, and black pepper. Mash until smooth and creamy.

Onion Straws

  1. 10

    Prepare Onions

    Slice the onion into thin strips and soak them in buttermilk for at least 30 minutes.

  2. 11

    Coat Onions

    In a bowl, mix flour, cornstarch, and salt. Dredge the soaked onion strips in the flour mixture.

  3. 12

    Fry Straws

    In a deep skillet, heat oil over medium-high heat. Fry the coated onion strips in batches until golden brown, about 2-3 minutes per batch. Drain on paper towels.

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