Cajun Meat Loaf

This meat loaf takes meat loaf to another level. It’s not a classic meat loaf- this is a beyond flavorful, spicy, above and beyond meat loaf. This is a Paul Prudhomme recipe- he is honestly one of the best chefs ever- he was based out of New Orleans and was a very talented Cajun Cook. Every recipe of his is BEYOND flavorful, and they have been a constant staple in my family for a long time.

Paul Prudhomme’s Cookbook (affiliate link)

Cajun Meat Loaf Recipe

Seasoning Mix
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

4 tablespoons 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
1.5 pounds ground beef
1/2 pound ground pork
2 eggs, lightly beaten
1 cup fine dry bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a 1-quart saucepan 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.

Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".

Very Hot Cajun Sauce for Beef Recipe

3/4 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/4 cup vegetable oil
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
2 bay leaves
1/4 cup minced jalapeno peppers
1 teaspoon minced garlic
3 cups basic beef stock

Combine onions, bell peppers and celery in a small bowl & set aside while you start the roux.

In a medium saucepan, heat the oil over medium-low heat to about 250°. 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.

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.

I served this on top of parmesan polenta or mashed potatoes