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Cajun Style Meatloaf

Cajun Style Meatloaf

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Bill Echols

Bill Echols

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 40.8 g
  • 63%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 25.7 g
  • 51%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1184 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Caroline C
55

Caroline C

9/23/2003

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!)it was REALLY good! I didn't have bay leaves and it didn't suffer because of it. I used a little less breadcrumbs, and more ground beef and garlic. I didn't find it too spicy as other reviewers had commented. It was a little greasy, but I just poured the oil off when it was cooked. Leaving it to stand for 15 minutes was definitely good advice. I will be making this again!

VLLYBY1
49

VLLYBY1

12/21/2003

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 & did not find it soggy or mushy. On the contrary, texture was perfect; making for great sandwiches the following two days! Highly recommend to all that generally hate meatloaf (such as I).

Cyndi
47

Cyndi

4/28/2003

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 evaporated milk. Skip any of these three and you will get mush. Add a pince of thyme. Wait until the next day and it just gets better for sandwiches. Too spicy for kids, however.

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