Paul Prudhomme’s Cajun Meat Loaf
About This Cajun Meat Loaf
This is not a regular meat loaf — this is Paul Prudhomme’s Cajun Meat Loaf, which means it’s boldly spiced, deeply savory, aggressively flavorful, and anything but boring. Chef Paul is iconic in my family (and honestly in the entire Cajun cooking world). His recipes always go above and beyond, and this meat loaf has been a staple for years.
It’s packed with aromatics, peppers, deep Cajun seasoning, and topped with a rich, spicy pan gravy that takes it completely over the top. If you want a cozy Southern dinner that feels special but familiar, this is the one.
Why You’ll Love This Recipe
A flavor explosion — spicy, savory, aromatic
More complex than classic meat loaf, but just as comforting
The Cajun gravy is restaurant-level and truly addictive
Great for meal prep — leftovers taste even better
Perfect fall/winter comfort food
A Paul Prudhomme classic — you know it’s going to be good
Ingredients You’ll Need
For the Cajun Meat Loaf
Ground beef & ground pork
Onions, celery, bell peppers, green onions
Garlic
Worcestershire + Tabasco
Evaporated milk & ketchup
Eggs
Bread crumbs
Butter
Seasoning Mix
Bay leaves
Salt
Cayenne
Black pepper
White pepper
Cumin
Nutmeg
Very Hot Cajun Sauce
Onions, celery, bell peppers, jalapeños, garlic
Butter + flour (for a light roux)
Cayenne, white pepper, black pepper
Bay leaves
Beef stock
How to Make It
Cook the vegetables, spices, Worcestershire, and Tabasco in butter until soft and fragrant, then stir in evaporated milk and ketchup and let cool. Mix this with the ground beef, pork, eggs, and bread crumbs, shape into a wide loaf in your baking pan, and bake until browned and cooked through.
For the Cajun gravy, whisk a quick roux, add the chopped vegetables and spices, then stir spoonfuls of the roux mixture into boiling beef stock to form a spicy, glossy sauce. Slice the meat loaf and serve with plenty of gravy.
Tips for Success
Don’t skip cooling the veggie mixture — adding it hot will partially cook the meat.
Watch for bay leaves and remove them before mixing the meat loaf.
Shape it wide, not tall — it cooks more evenly and browns better.
Use good beef stock for the Cajun gravy — it makes a huge difference.
Taste the sauce as it simmers and adjust the heat level as you like.
Fabulous with mashed potatoes, grits, or rice.
Frequently Asked Questions
Is this meat loaf very spicy?
It has a real kick (Cajun-style!), but you can adjust the cayenne if you prefer it milder.
Can I use all beef instead of beef + pork?
You can, but the pork adds richness and moisture.
Can I prep this ahead?
Yes — the loaf can be formed a day ahead and kept chilled. Reheat gently and make the gravy fresh.
Do I need to make the sauce?
Technically no… but yes. It completes the dish and makes it next-level.
What to Serve With Cajun Meat Loaf
Mashed potatoes
Cheese grits
Roasted vegetables
Cornbread
Cajun rice
Collard greens
More Paul Prudhomme Recipes
Paul Prudhomme's Cajun Meat Loaf Recipe
Ingredients
- 4 tablespoons salted butter
- 3/4 cup finely chopped onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell peppers
- 1/4 cup finely chopped green onions
- 2 teaspoons minced garlic
- 1 tablespoon tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup evaporated milk
- 1/2 cup ketchup
- 1 ½ pounds ground beef
- 1/2 pound ground pork
- 2 eggs, lightly beaten
- 1 cup fine dry bread crumbs
- 2 whole bay leaves
- 1 tablespoon salt
- 1 teaspoon ground red pepper (cayenne)
- 1 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- 3/4 cup chopped onions
- 1/2 cup chopped green bell peppers
- 1/4 cup chopped celery
- 1/4 cup minced jalapeno peppers
- 1 teaspoon minced garlic
- 4 tablespoons salted butter
- 1/4 cup + 1 tablespoon all-purpose flour
- 3/4 teaspoon ground red pepper (preferably cayenne)
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 bay leaves
- 3 cups basic beef stock
Instructions
- Combine the seasoning mix ingredients in a small bowl and set aside.
- Melt the butter in a large pan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
- Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
- Stir in the milk and ketchup.
- Continue cooking for about 2 minutes, stirring occasionally.
- Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
- Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
- Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
- In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
- Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
- While Meat Loaf is in the oven, prepare the sauce.
- Combine onions, bell peppers, jalapenos, garlic and celery in a small bowl & set aside while you start the roux.
- In a medium saucepan, heat the butter over medium-low heat. With a metal whisk, whisk in the flour a little at a time until smooth.
- Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. be careful not to let the roux scorch or splash on you.
- Remove from heat and immediately stir in the vegetable mixture (with a spoon) as well as the red, white and black peppers, bay leaves and salt.
- Return pan to high heat and cook about 2 minutes, stirring constantly (you're cooking the seasonings and vegetables in the light roux and the mixture should be pasty). Remove from heat.
- In a separate 2-quart saucepan, bring the stock/broth to boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition.
- Bring mixture to a boil, then reduce heat to a simmer & cook until the sauce reduces to 3 1/2 cups (about 15 minutes).
- Skim any oil from the top and serve immediately.
- Serve over Mashed Potatoes, Grits, or however else you enjoy Meat Loaf!
