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slices of beef-and-pork meatloaf with small cooked green bell pepper, celery and onion pieces inside and a thin red peppery tomato coating on a plain platter, with no side dishes or garnish
Andre Lewis

Cajun Meatloaf

Onion, celery and bell pepper need a hot skillet before they can season this Cajun-style beef-and-pork loaf properly. Cornbread crumbs absorb their cooked juices and the evaporated milk without disappearing into a rubbery mass. The cayenne is measured for steady heat, with a little hot sauce in the tomato finish. Don't add a salty commercial spice mix on top of the listed seasonings. The vegetables and pepper should still be recognizable after a bite, instead of everything tasting like the same spoonful of seasoning salt.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 85% lean ground beef
  • 1/2 lb ground pork
  • 1 cup finely crumbled plain cooked cornbread
  • 1/2 cup evaporated milk
  • 2 large eggs
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced green bell pepper
  • 1/3 cup finely diced celery
  • 1 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1 tsp paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup tomato sauce
  • 2 tsp Louisiana-style hot sauce
  • 1 tsp Worcestershire sauce

Method
 

  1. Heat the oven to 375°F and line a rimmed sheet pan with parchment. Cook onion, bell pepper and celery in butter over medium heat for 8 minutes, add garlic for 1 minute, then cool for 5 minutes.
  2. Soak cornbread crumbs in evaporated milk for 5 minutes. Stir in eggs, cooled vegetables, paprika, thyme, cayenne, salt and black pepper.
  3. Fold in beef and pork and shape a 9-by-5-inch loaf about 2 1/2 inches high. Bake for 40 minutes.
  4. Mix tomato sauce, hot sauce and Worcestershire and brush over the loaf.
  5. Bake for 20 to 25 minutes more until the center reaches 160°F.
  6. Rest for 10 minutes and cut into 8 slices.