Revamp your weeknight dinner with a Cajun meatloaf. This recipe starts with the “holy trinity”—onion, celery and green bell pepper. It gets its Louisiana kick from Cajun seasoning.

Cajun-Style Meatloaf

What Is Cajun-Style?

Originating in southwest Louisiana, Cajun cuisine combines traditional French cooking styles with local ingredients. It was developed by the Acadians, a group of French settlers who favored hearty one-pot meals like red beans and rice or Maque Choux.

What Is Creole Seasoning?

Another Louisiana-based cuisine, Creole food was developed with French, Spanish, African, and Caribbean influences. A savory and earthy spice blend with a bit of heat, Creole seasoning is available online or at your local grocery store in the spice section.

If you can’t find Creole seasoning, you could make your own: Combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic.

How To Make Cajun Meatloaf

There are a few steps to this meatloaf recipe, but it all comes together in one loaf pan.

Step 1. Prep the pan: Tear two pieces of aluminum foil off the roll, then press them into a 9- x 5-inch loaf pan, leaving a 3-inch overhang on the long sides of the pan. The double layer helps prevent spills and seepage, but also makes lifting the meatloaf from the loaf pan easier.
Step 2. Cook the aromatics: Onions are frequently used to meatloaves, but this wouldn’t be a Cajun meatloaf if we didn’t use the holy trinity—onion, celery, and green bell peppers. So for the second step, heat oil in a large skillet over medium-high heat, then cook the onion, celery, and green bell peppers. Then, add the Creole seasoning and pepper. Spoon the onion mixture into the bottom of a large bowl. Let it cool for 5 minutes so it’s easy to handle in the next steps.
Step 3. Make the meatloaf: To the bowl with the onion mixture, add the beef, pork, breadcrumbs, parsley, eggs, and some of the ketchup. Press the meat into the prepared loaf pan.
Step 4. Make topping: In a small bowl, combine sugar and remaining ketchup. Spread the ketchup mixture over the meatloaf in the pan. This ketchup mixture is a bit on the sweeter side to balance the spicy hit of the Creole seasoning. But if you wanted to double down on the spice, add a bit of the seasoning to this sauce, too.
Step 5. Cook the meatloaf: Bake the Cajun meatloaf in a 350°F degree oven for 50 minutes to 1 hour. You’ll know the meatloaf is done when the thickest portion of the loaf registers 165°F on a meat thermometer.

Remove the meatloaf from the oven, and let it cool in the pan for 15 minutes. 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.

Ingredients

Cooking spray
1 Tbsp. extra-virgin olive oil
1 medium (9 oz.) yellow onion, finely chopped (1 1/2 cups)
2 medium-size (3 1/2 oz. total) celery stalks, finely chopped (3/4 cup)
1 small (7 oz.) green bell pepper, finely chopped (3/4 cup)
1 1/2 Tbsp. Creole seasoning
1/2 tsp. black pepper
1 lb. ground chuck
8 oz. ground pork
1 cup dry breadcrumbs
3 Tbsp. chopped fresh flat-leaf parsley
2 large eggs
1/4 cup, plus 2 Tbsp. ketchup, divided
1 Tbsp. light brown sugar

Directions

Prepare oven and pan:

Preheat oven to 350°F with rack in top third position. Line a 9- x 5-inch loaf pan with a double layer of aluminum foil, leaving a 3-inch overhang on long sides. Lightly coat with cooking spray, and set aside.

Will Dickey
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. Transfer to a large bowl; spread in an even layer across bottom of bowl, and let cool for 5 minutes.

Will Dickey
Mix meatloaf:

Add beef, pork, breadcrumbs, parsley, eggs, and 2 tablespoons of the ketchup to onion mixture in bowl. Gently fold together using your hands just until incorporated. Press into prepared loaf pan.

Will Dickey
Make meatloaf topping:

Stir together sugar and remaining 1/4 cup ketchup in a small bowl; spread evenly over meatloaf.
Bake meatloaf:

Bake in preheated oven until well browned and a thermometer inserted in thickest portion of meatloaf registers 165°F, 50 minutes to 1 hour. 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.

https://www.southernliving.com/recipes/cajun-meatloaf