Grillades, pronounced gree-ahds, for those of you who don’t have the pleasure of indulging in them just about any day of the week at local restaurants. Grillades, is a Creole dish of meat–veal, pork, beef, or just about anything hunted in Louisiana, browned then braised in a “stew” of stock with tomatoes (although optional), thyme, bay leaves, and the holy trinity of Cajun cooking holy trintiy of Cajun cooking-green pepper, onion, and celery. But as most Cajun cooking goes-anything goes. Most menus serve the grillades over grits. The word, GRITS can be found on t-shirts, with the meaning-“Girls Raised In The South”. I’m not sure who came up with that idea, but sure they made millions. I am definitely a Southern girl who loves her grits. Sometimes when I was a child, grits was all I wanted to eat for breakfast, lunch, and dinner. When I make a pot of grits, I always end up having leftovers, which come in handy for making  Grit Cakes (in our house grit cakes are used for serving leftover black-eyed peas, etouffee, and smothered chicken upon.) Leftover grits can also be used in meatloaf as an extender for ground beef or used as a filling for this “grillades” meatloaf.

Grits and Grillades Meatloaf: SAMSUNG CSC

If you have a favorite meatloaf recipe, use it. Do you prefer to mold your meatloaf into a loaf and place on a broiler rack or use an old-fashioned meatloaf pan? Honestly, meatloaf is not something I usually cook, so when I have a chance to pull out my meatloaf pan, I jump at the opportunity. (Otherwise, hubby would insist I no longer need the pan!) Yes, by using the meatloaf pan, the meatloaf must be drained. If you cringe at this, use the broiler pan or rack over a sheet pan so all the “juices” drip down.  For this recipe, I use lean ground meat to balance the fat in the sausage and I do not use any breadcrumbs or egg, just the layers of grits.

Here is the recipe:

Grits and Grillades Meatloaf
Rate this recipe
Average: 4/5
3 ratings

Grits and Grillades Meatloaf


  • 1 lb. ground beef (I use lean)
  • 2 links (12oz) sausage
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 8oz beef broth
  • 1 can diced tomatoes, drained, juice saved
  • 1 cup leftover grits
  • 1 TBSP olive oil
  • 1 TBSP unsalted butter
  • 1 TBSP flour
  • 1/4 tsp thyme
  • 1 bay leaf
  • 1 TBSP red wine vinegar
  • Cajun Seasoning, to taste
  • 8oz sliced mushrooms, optional


  1. Preheat oven to 350*
  2. In a food processor, grind sausage. Put into a bowl.
  3. In a skillet over medium high heat, sauté onions in olive oil for 5 minutes. Add garlic, green pepper, and celery. Sauté 10 more minutes. Let cool for 5 minutes.
  4. To the bowl, add the ground beef, drained tomatoes, and half of the sautéed vegetable mixture.
  5. Mix all ingredients by hand.
  6. Divide meat mixture into 3 equal parts.
  7. Press one layer of meat mixture into bottom of greased meatloaf pan.
  8. Top with 1/2 cup of leftover grits, leaving room along edges and ends. Repeat with another meat layer, grits layer, and last layer of meat mixture.
  9. Press each layer down and run fingers around sides and ends to seal. Brush top with red wine vinegar.
  10. Bake covered for 1 hour. Drain. Bake uncovered 15 minutes. Drain, if needed.
  11. For the sauce: Return skillet with remaining sautéed vegetable mixture to medium heat. Add mushrooms and sauté for five minutes. Add in butter. Stir until melted. Add in flour. Stir constantly for 5 minutes. Add in beef broth, tomato juice, thyme, bay leaf, and Cajun seasoning. Simmer for 10-15 minutes until reduced and thickened. Remove bay leaf. Pour over meatloaf. Return meatloaf to oven. Bake uncovered 5 additional minutes.
  12. Cover and let sit at least 10 minutes before slicing.

SAMSUNG CSC We enjoy this meatloaf with biscuits, but cornbread is nice for mopping up the sauce, too. Want to really up the grits game? Serve it with

Leftover Grits Golden Bread

Grits Golden Bread

Put Your TO COOK IS TO CREATE thinking cap on: What other sautéed veggies may be good? Okra? Zucchini? How about using leftover cheese grits for added yumminess? Think about what type of cheese or cheeses is in your grits and what would compliment their flavors. No leftover grits? Use leftover rice or polenta instead. Not adding mushrooms, how about adding sautéed shrimp to the sauce before topping meatloaf? If you are impatient like me and dive into the meatloaf too soon and it crumbles, still tasty, but can be saved to stuff bell peppers. Want to enjoy the meatloaf for brunch? Serve a slice of meatloaf open-faced on a biscuit or English muffin and top the slice with an over easy egg. Not a meatloaf fan? Make hamburger patties or meatballs stuffed with grits, cook, then top with sauce (no need to drain tomatoes, just add into sauce when juice is added). The meatballs are delicious served open face on French bread, topped with Swiss cheese and broiled until cheese is melted-knife and fork required! The same can be done with any leftover meatloaf slices on toast.

FOOD FUN: Think you have the winning 2 pound meatloaf recipe? Head to Paxico, Kansas for the 8th Annual Meatloaf Festival and participate in the World Championship Meatloaf Cook-Off, June 18 this year.  Categories include: Prettiest Meatloaf in the World, Champion Traditional Meatloaf-with a slogan of “do your Mama proud”, and Champion Non-Traditional. The winners receive not only bragging rights but cash prizes and “highly sought after” trophies. The overall winner, one with the most votes (so bring your friends) is invited to serve as MEATLOAF ROYALTY in the following year’s Meatloaf Festival parade! MEATLOAF ROYALTY…that would be a terrific conversation starter.

Grits and Grillades Meatloaf
Tagged on:                                     

4 thoughts on “Grits and Grillades Meatloaf

  • June 5, 2016 at 1:34 pm

    I tried this recipe yesterday. What a delicious meal it is….rave reviews from all. More than one request to: “Cook it again soon!” Grits and Grillades Meatloaf is so tasty. Eating it cold today on French bread, it still keeps the remarkable flavor. This recipe will indeed be my “go to” next time I have to do a covered dish meal. Plus, I most certainly will add it to my weekly menu. This is a MUST try!!!! 🙂

    • June 5, 2016 at 4:02 pm

      So glad you tried it and it was a hit!

  • June 3, 2016 at 9:23 pm

    Grits in meatloaf…… hmmmmm gonna have to try that — even if it’s just a burger patty or large meatball to start. The slice showing the layers looks really nice. Love the idea of grillades over meatloaf, on grits themselves, or almost anything!

    • June 5, 2016 at 4:03 pm

      Hope you will try it. Yes, grillades and the wonderful sauce is always delicious, even if it is just over a slice of cornbread!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.