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Let me introduce you to my new favorite entrée, the Southwestern Meatloaf extraordinaire:
- Golden brown fried onion & cheddar topping
- Savory burger layer laced with notes of salsa and my new favorite Creole seasoning
- Under 10 ingredients
- So easy to throw together last minute
It’s so.good. The family liked it, I liked it, and I’m pretty sure you’re going to like it too. I really have nothing else to say about this meatloaf. I believe we’ve covered all the basics already. It’s good. It’s easy. Therefore, go make it. It’s worth making for the topping alone. That concept = definitely getting used in future recipes….
I’ve recently been introduced to Tony Chachere’s Original Creole Seasoning by some of my Louisiana friends. New favorite seasoning, hands down. All that flavor in one bottle so I don’t have to deposit half the pantry onto the kitchen counter when I’m cooking? Win. We love it on roasted okra. Our local grocery store here in South Carolina carries the seasoning, but if you can’t find it locally you can purchase it from Amazon. Don’t have it and don’t want to buy any? Check out the Notes section of the recipe. (But really, please just buy it because it’s really cheap and will make your life much easier.)
As you can see in the pictures, I dusted my sautéed cabbage with Tony’s Creole. (PS – Green peas are a little higher in natural sugars than non-starchy veggies, so keep them minimal in a THM:S setting.)
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
- 1 c. salsa of choice
- ½ c. grated Parmesan cheese (the green can kind)
- 2 eggs
- 2 T. sriracha
- 2½ tsp. Tony Chachere's Creole SeasoningDime-sized bunch fresh cilantro (chopped)
- 2½ lb. ground beef
- 1 lg. (or one med. + one sm.) onion (sliced)
- 1 T. salted butter
- 1 c. shredded cheddar cheese
- Whisk all the meatloaf ingredients (except the ground beef) together. Add the ground beef and mix well. (I use my hands for this.) Press the meatloaf mixture into a greased 9"x13" baking pan, then use your hand to make a slight trough around the outside of the meatloaf for the grease to drain off. (Basically just make sure the meatloaf doesn't go all the way to the sides of the pan.)
- Sauté the sliced onion in the butter until nice and brown, then stir in the cheese and spread the onion/cheese mixture over the top of the meatloaf.
- Bake the meatloaf (uncovered) at 350* for 50-60 minutes or until done all the way through. (We bake it for a full hour because we like it more on the crispy side.) I like to slice and serve the meatloaf on a separate plate to get it out of the grease.