This Cajun-style meatloaf is packed with flavor and healthy ingredients. The loaf is made with ground beef and ground pork, making for a moist and flavorful meatloaf. The "holy trinity" of onion, bell pepper, and celery, along with Cajun seasonings give the meatloaf Louisiana flavor.
Use ketchup or chili sauce as a topping for the meatloaf, or make a delicious homemade Creole sauce for topping and serving. Fresh or store-bought salsa is another excellent option.
- 2 teaspoons vegetable oil
- 1/4 cup onion (finely chopped)
- 1/4 cup red bell pepper (or green, finely chopped)
- 1/4 cup celery (finely chopped)
- 1 large egg (beaten)
- 1/4 cup milk
- 1/3 cup finely ground breadcrumbs
- 1 1/2 pounds lean ground beef
- 1/2 pound ground pork (or more beef)
- 1 medium tomato (seeds removed, cored, finely chopped)
- 2 teaspoons Cajun seasoning*
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons Worcestershire sauce
- Optional: ketchup (or chili sauce)
- Heat the oven to 350 F.
- Line a rimmed baking pan with foil or spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray.
- Heat the oil in a large skillet over medium heat. Add the finely chopped onion, bell pepper, and celery. Cook until the vegetables are softened, about 2 to 3 minutes. Set aside to cool.
- In a large mixing bowl, whisk the egg with the milk; add the breadcrumbs, beef and pork, chopped tomato, Cajun seasoning, salt, garlic powder, black pepper, and Worcestershire sauce. Add the cooled vegetable mixture and blend well with your hands.
- Optionally, to check a meatloaf for seasoning, take a small amount and shape it into a flat patty. Fry the patty until it is cooked through and taste it. Adjust the seasonings, as needed.
- Loosely pack the meatloaf mixture into the prepared baking pan or loaf pan.
- Bake in the preheated oven for 1 hour and 15 minutes.
- If desired, spread ketchup or chili sauce over the top of the meatloaf about 10 minutes before done.
*If your Cajun seasoning mixture is salt-free, decrease it to 1 1/2 teaspoons and add about 1 teaspoon of salt.
- To check a meatloaf for doneness, use a reliable instant-read thermometer. The minimum safe temperature for ground beef or pork is 160 F. Ground poultry must be cooked to a temperature of at least 165 F.
- Instead of the classic loaf shape, bake the meatloaf mixture in muffin tins.
- Bake two loaves and freeze one for a future meal.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||8 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|