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A Southern classic with a spicy Louisiana twist! This juicy meatloaf features the Cajun holy trinity of onions, celery, and bell peppers, all baked under a tangy, sweet-and-spicy glaze. It's comfort food with a kick.
For 8 servings
Preheat oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or line a baking sheet with foil.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and bell pepper (the 'holy trinity'). Sauté for 6-8 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant. Remove the skillet from the heat and set aside to cool for 5-10 minutes.
In a large mixing bowl, combine the ground beef, ground pork, beaten eggs, breadcrumbs, milk, Worcestershire sauce, 6 teaspoons (2 tablespoons) of the Cajun seasoning, salt, and black pepper.
Add the cooled vegetable mixture to the bowl. Using your hands, gently mix all ingredients until just combined. Do not overmix, as this can result in a tough meatloaf.
Transfer the mixture to the prepared loaf pan, patting it down into an even layer. If using a baking sheet, form the mixture into a rectangular loaf shape. Bake for 40 minutes.
While the meatloaf bakes, prepare the glaze. In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and the remaining 1 teaspoon of Cajun seasoning until smooth.
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A Southern classic with a spicy Louisiana twist! This juicy meatloaf features the Cajun holy trinity of onions, celery, and bell peppers, all baked under a tangy, sweet-and-spicy glaze. It's comfort food with a kick.
This cajun_creole recipe takes 100 minutes to prepare and yields 8 servings. At 480.73 calories per serving with 32.04g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
After 40 minutes, carefully remove the meatloaf from the oven. If there is excess grease, carefully drain it off. Spread the glaze evenly over the top and sides of the meatloaf.
Return the meatloaf to the oven and bake for an additional 20-25 minutes, or until the glaze is bubbly and caramelized and the internal temperature reaches 160°F (71°C) on a meat thermometer.
Remove from the oven and let the meatloaf rest in the pan for at least 10 minutes before slicing. This allows the juices to redistribute. Garnish with fresh parsley and serve warm.
Add 1/4 to 1/2 teaspoon of cayenne pepper to the meat mixture for an extra kick of heat.
Substitute the plain breadcrumbs with gluten-free breadcrumbs or crushed pork rinds (chicharrones) for a low-carb, gluten-free binder.
Replace the ground pork with ground turkey or use a leaner ground beef (90/10), though this may result in a slightly less moist meatloaf.
Add 1/2 teaspoon of smoked paprika to the meat mixture or the glaze for a subtle, smoky depth.
The combination of ground beef and pork provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Ground meat is a significant source of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells, and niacin (B3), which helps convert food into energy.
This dish provides important minerals like iron, necessary for oxygen transport in the blood, and zinc, which supports immune function and wound healing.
The Cajun 'holy trinity' of onions, bell peppers, and celery adds dietary fiber, vitamins A and C, and antioxidants to the dish, contributing to digestive health and cellular protection.
A single slice of this Cajun Meatloaf (approximately 1/8th of the loaf) contains an estimated 350-400 calories, depending on the fat content of the ground meat used.
This meatloaf can be part of a balanced diet. It's high in protein and contains vegetables. However, it is also relatively high in sodium and saturated fat. To make it healthier, you can use leaner ground meats and a low-sodium Cajun seasoning.
The key to a moist meatloaf is not overmixing the meat, using a combination of beef and pork for higher fat content, and including moist binders like milk and eggs. Also, be careful not to overbake it; use a meat thermometer to pull it from the oven as soon as it reaches 160°F (71°C).
Yes, you can assemble the entire meatloaf (without the glaze) up to 24 hours in advance. Cover it tightly and refrigerate. You may need to add 5-10 minutes to the initial baking time. You can also prepare and apply the glaze just before the final baking stage.
Absolutely. Allow the meatloaf to cool completely, then wrap individual slices or the entire remaining loaf tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Reheat in the oven or microwave.