Cajun Style Meatloaf

Cajun Style Meatloaf

204

"This is meatloaf with some kick! The seasonings really bring out the flavor of the meat."
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Ingredients

1 h 20 m servings 548 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 1184 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
  2. Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
  3. Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
  4. Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

204
  1. 261 Ratings

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Most helpful positive review

This was my first attempt at making meatloaf and although the directions were a little vague for a novice like me (how finely does the onion and bell pepper need to be chopped?? I didn't know!)i...

Most helpful critical review

In all fairness the spice composition of this recipie is awesome but we did not like the sausage flavor in this so next time I will will make it with extra ground beef and omit the sausage but t...

This was my first attempt at making meatloaf and although the directions were a little vague for a novice like me (how finely does the onion and bell pepper need to be chopped?? I didn't know!)i...

This is fantastic! I've tried other recipes for Cajun Meatloaf, but this is the best yet. Spicy, but didn't need to sleep with a pack of antacids next to bed. I followed the recipe to the tee...

This is an awesome loaf. However, you must precisely follow all directions. Be patient cooking down the milk and veggies into sauce. Bake the loaf on a rack to drain off the fat. Use evapora...

Finally - FINALLY - a recipe for meatloaf that isn't bland and boring and convered with a sickly sweet sauce. This one is flavorful and delicious, and if you follow the recipe carefully it has a...

I am relatively new to cooking so I was taking a big step with this, but it was a hit and turned out great! We served it with a simple green salad with tomatoes and balsamic dressing -- anything...

This is the best meatloaf recipe I've tried. I am usually not a meatloaf fan, but this has changed my mind. I've also used this to make the juciest bbq'd burgers. My entire family loves them!...

If only my mother could have made meatloaf this good. Requested over and overy by the family.

I love this recipe and I love any type of meatloaf. My family hates it. I thought maybe they would like this one, they didn't. Hard crowd to please. I loved it! Thanks for sharing it with me.

Absolutely fool-proof!!! I have cooked this recipe on three occasions to the letter, with the exception of the sausauge -- I used italian sausage; it's always turned out perfectly. It hasn't f...