This Cajun Meatloaf recipe is perfect for dinner. It’s healthy, full of flavor and easy to make. Plus it freezes well so feel free to double the recipe!
Allow me to introduce you to meatloaf- also known as world’s ugliest food. But I promise if you can look past its unfortunate appearance, it really is quite tasty. Since I recently celebrated 6 years of blogging, I decided it was time to really buckle down and start working my way through some of those early year 1 posts and giving them a little update.
This Cajun Meatloaf has been on my list forever. I actually make it quite frequently myself and whenever my mom comes in town I ask her to make one to throw in the freezer…but I just couldn’t get excited about photographing meatloaf so I’ve been putting it off.
Well, I finally got my act together…and since we eat this fairly often, I thought I should publish this as a whole new post since I’d bet hardly any of you saw this the first time around 🙂 This is actually my Aunt Meg’s recipe. It’s one that I remember my mom making all the time while I was growing up because everyone seemed to love it…except me.
That’s right….as you know I was world’s pickiest eater growing up and meatloaf was definitely not on my list of approved foods for about my first 25 years of life. I’m glad to say I’ve turned the corner, however, and now I can happily eat it along with hubby and Squish.
So here’s the recipe.
This Cajun Meatloaf recipe is perfect for dinner. It's healthy, full of flavor and easy to make. Plus it freezes well so feel free to double the recipe!
- 2 bay leaves (optional)
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1/2 tsp cumin
- 2 Tbsp butter
- 3/4 cup onion, chopped
- 1/2 cup green or red pepper, chopped
- 1/4 c green onion
- 2 Tbsp Tabasco
- 1 Tbsp Worcestershire
- 1/2 cup evaporated milk
- 1/2 cup ketchup
- 2 tsp garlic, minced
- 1 lb ground beef (or turkey)
- 1 lb ground pork
- 1 cup breadcrumbs
- 2 eggs
- Preheat oven to 350 degrees.
- Melt butter in a large saucepan. Add onions, peppers, green onion, garlic, Tabasco, Worcestershire, and seasonings.
- Saute until soft, then stir in milk and ketchup. Cook 2 min more.
- Remove from heat and cool to room temp.
- Put meat in a large bowl. Add eggs, breadcrumbs and vegetables (take out bay leaves if using).
- Shape into one large loaf or two smaller loaves.
- Bake 30-40 minutes or until meat is cooked through.
- Let rest 10-15 minutes, slice and serve!
Note that I think this meatloaf is actually best when reheated…so I love making it for food prep and eating it throughout the week. It definitely gets firmer and easier to slice as it sits.
If you’re going to freeze it, cook as directed, let it cool, slice it and then wrap in foil and place in a ziploc bag! That way you can take out just a few slices at a time, or the whole loaf!This Cajun Meatloaf is easy to prep ahead of time and freezes well for busy nights.Click To Tweet