Serves 4
90 min
Cajun Meat Loaf
Recipe GLPRe3b298dfeef2f6
A hearty Cajun-style meatloaf made with a blend of beef and pork, seasoned with warm spices and topped with a rich, aromatic tomato sauce infused with bay leaves and cayenne heat. This classic comfort dish brings bold Louisiana flavors to your dinner table.
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Ingredients
4 tablespoons olive oil
¾ cup yellow onion, finely chopped
½ cup celery, finely chopped
½ cup bell pepper, finely chopped
¼ cup green onions, chopped
2 garlic cloves, minced
3 drops Tabasco sauce
1 tablespoon Worcestershire sauce
½ cup milk
½ cup ketchup
1½ pounds lean ground beef
½ pound ground pork
2 eggs, lightly beaten
1 cup fresh bread crumbs
1 teaspoon salt
½ teaspoon black pepper, freshly ground
14 ounces crushed tomatoes
2 bay leaves
1 tablespoon salt for sauce
½ teaspoon cayenne pepper
1 teaspoon black pepper for sauce
½ teaspoon nutmeg
½ teaspoon cumin
½ teaspoon sugar
Directions
Preheat your oven to 350°F. In a small saucepan, combine the crushed tomatoes, bay leaves, 1 tablespoon salt, cayenne pepper, 1 teaspoon black pepper, nutmeg, cumin, and sugar. Bring to a simmer over medium heat and let it cook for 10 minutes while you prepare the meatloaf mixture. Set the sauce aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, celery, and bell pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and green onions, cooking for another 2 minutes until fragrant. Remove from heat and let cool for a few minutes.
In a large mixing bowl, combine the ground beef and ground pork. Add the cooled vegetable mixture, along with the Tabasco sauce and Worcestershire sauce. Pour in the milk and ketchup, stirring gently to distribute. Add the beaten eggs and bread crumbs, mixing until just combined—do not overmix. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Transfer the meatloaf mixture to a loaf pan, pressing it down gently and evenly. Pour the prepared Cajun sauce over the top, spreading it evenly.
Bake uncovered for 50 to 60 minutes, until the internal temperature at the center of the meatloaf reaches 160°F using a meat thermometer. The sauce should be bubbling around the edges.
Remove from the oven and let the meatloaf rest for 5 minutes before slicing. Remove the bay leaves from the sauce before serving. Serve hot, spooning the warm sauce over each slice.
