Cajun Meatloaf
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6
ingredients
-
SEASONING MIX
- 2 bay leaves
- 4.92 ml salt
- 4.92 ml cayenne pepper, Ground
- 4.92 ml black pepper
- 2.46 ml white pepper
- 2.46 ml ground cumin
- 2.46 ml ground nutmeg
-
MAIN INGREDIENTS
- 59.16 ml unsalted butter
- 177.44 ml onion, Finely chopped
- 118.29 ml green bell pepper, chopped
- 59.14 ml green onion, finely chopped
- 9.85 ml garlic, Minced
- 14.79 ml Tabasco sauce
- 14.79 ml Worcestershire sauce
- 118.29 ml evaporated milk
- 118.29 ml catsup
- 680.38 g ground beef
- 226.79 g ground pork
- 2 eggs, lightly beaten
- 236.59 ml breadcrumbs
directions
- Combine the seasoning mix ingredients in a small bowl and set aside.
- Melt the butter in a 1-quart saucepan over medium heat.
- Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix.
- Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well.
- Stir in the milk and catsup.
- Continue cooking for about 2 minutes, stirring occasionally.
- Remove from heat and allow mixture to cool to room temperature.
- Place the ground beef and pork in an ungreased 13x9-inch baking pan.
- Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves.
- Mix by hand until thoroughly combined.
- In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long.
- Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer.
- Serve immediately as is or with Very Hot Cajun Sauce for Beef.
- This is best using both ground pork and ground beef, as the pork gives more flavor diversity.
- However, you can make it with ground beef only.
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Reviews
-
Best meatloaf we've ever had. I originally found this recipe on another site and have been making it about a year now. I leave out the nutmeg and make a topping with tomato sauce and brown sugar. I don't bake it as long as indicated, it dried it out the first time I made it. It's just an outstanding recipe and a family favorite.
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Tweaks
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This is the only meatloaf my husband will eat. I use chorizo instead of the ground pork (this same recipe on allrecipes.com calls for andouille) and pack it into two loaf pans. It's probably not too kid-friendly because of the spiciness but this is absolutely the best, moistest, most flavor-packed meatloaf around!
RECIPE SUBMITTED BY
Susie in Texas
Sour Lake, Texas