This meatloaf takes a spicy spin on the weeknight dinner classic.
Will Dickey
Revamp your weeknight dinner with a Cajun meatloaf.
This recipe starts with the “holy trinity"onion, celery and green bell pepper.
Credit:Will Dickey
It gets its Louisiana kick from Cajun seasoning.
What Is Cajun-Style?
Originating in southwest Louisiana, Cajun cuisine combines traditional French cooking styles with local ingredients.
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What Is Creole Seasoning?
Another Louisiana-based cuisine, Creole food was developed with French, Spanish, African, and Caribbean influences.
Remove the meatloaf from the oven, and let it cool in the pan for 15 minutes.
Credit:Will Dickey
Using the foil overhangs as handles, gently lift the meatloaf from the loaf pan.
Transfer the pan to a cutting board or platter, and cut into 8 slices.
What Do You Put in Meatloaf to Keep It Together?
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Eggs and breadcrumbs are an essential binder for meatloaf.
They help keep the meat and other ingredients together once baked.
This recipe calls for two large eggs and one cup of dry breadcrumbs.
Credit:Will Dickey
you could substitute crackers, panko, or even oatmeal for breadcrumbs in a pinch.
How Do You Make Cajun-Style Meatloaf Moist?
This recipe’s combination of ground chuck and ground pork creates a flavorful and juicy meatloaf.
Mix meatloaf ingredients until they are just combined, then stop.
Don’t crank up the heat in the oven.
Instead, bake your meatloaf at a low temperature for a more extended time.
This recipe calls for 30 minutes at 350F.
How To Store Leftover Meatloaf
Refrigerate leftover meatloaf in an airtight container or a plastic zip-top bag.
Cajun-style Meatloaf will last three to four days in the refrigerator.
Raw meatloaf can also be stored in the freezer in the same manner for up to six months.
Bake as per original recipe instructions.
If in doubt, check the internal temperature, which should register 165F on a meat thermometer.
Ingredients
Cooking spray
1Tbsp.
extra-virgin olive oil
1medium (9 oz.)
yellow onion, finely chopped (1 1/2 cups)
2medium-size (3 1/2 oz.
total) celery stalks, finely chopped (3/4 cup)
1small (7 oz.)
green bell pepper, finely chopped (3/4 cup)
1 1/2Tbsp.
ground pork
1cup dry breadcrumbs
3Tbsp.
chopped fresh flat-leaf parsley
2large eggs
1/4cup, plus 2 Tbsp.
ketchup, divided
1Tbsp.
Lightly coat with cooking spray, and set aside.
Cook onion, pepper, and celery:
Heat oil in a large skillet over medium-high.
Add onion, and cook, stirring occasionally, until tender, about 4 minutes.
Add celery and bell pepper; cook, stirring often, until tender, about 4 minutes.
Add Creole seasoning and pepper; cook, stirring often, until fragrant, about 1 minute.
Gently fold together using your hands just until incorporated.
Press into prepared loaf pan.
Let cool for 15 minutes.
Remove meatloaf from loaf pan using foil overhang as handles, and transfer to a cutting board.
Cut into 8 slices.
