|Nutritional Guidelines (per serving)|
This spicy Cajun Meatloaf has the flavors of the south, including the 'holy trinity' of celery, onion, and green bell pepper. This easy recipe is fun to make and delicious, a nice change of pace from regular meatloaf.
Always cook meatloaf, in fact, any ground meat recipe, to 160 F, as tested with a meat thermometer. And let the meatloaf stand, covered, for 10 minutes after it comes out of the oven so the juices redistribute and the meatloaf is easier to slice.
This recipe is delicious served with hot mashed or smashed potatoes or polenta cooked with garlic and cheese. You can also serve it with some steamed green beans or asparagus, or a crisp and cool green salad with cucumbers and cherry tomatoes. A cold glass of beer is a great accompaniment, or serve iced tea or soda pop.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon pepper
- 1/2 teaspoon. cumin
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1/4 cup milk
- 1/4 cup ketchup
- 2 eggs, beaten
- 1/2 cup soft bread crumbs
- 1-1/4 pounds lean ground beef
- 1/2 pound lean ground pork
- 1 cup salsa
- 2 tablespoons tomato paste
Preheat the oven to 375 F.
Heat the olive oil in a heavy 10" skillet over medium heat. Add the onion, celery, green pepper, and garlic, and cook uncovered for 5 to 6 minutes, stirring constantly, until the vegetables are tender. Add the salt, peppers, cumin, Worcestershire sauce, and Tabasco sauce and mix well. Remove the skillet from the heat and let cool 15 minutes.
Transfer the vegetable mixture to a bowl and stir in the milk, ketchup, eggs, and breadcrumbs and mix well. Then add the ground beef and ground pork and mix gently with your hands, just until combined. Place the meatloaf mixture into a greased, 9"x5" loaf pan, patting gently and evening off the top.
Combine the salsa and tomato paste in a small bowl and spread over the top of the meatloaf.
Bake the meatloaf, uncovered, at 375 F for 50 to 55 minutes or until it is dark brown and the meat pulls away from the sides of the pan. The interior temperature should be 160 F as measured with a meat thermometer. Carefully drain the fat from pan. Cover the meatloaf and let stand for 10 to 15 minutes. Remove it from the pan and put it on a serving platter before slicing.