Cajun Meatloaf takes traditional meatloaf up to a whole new level with the addition of ground pork, jalapeño pepper, and numerous spices including paprika, cayenne, cumin and white pepper. Moist and juicy with just the right balance of spiciness, this easy to prepare meatloaf will be your new go-to favorite!
This fabulous Cajun Meatloaf recipe comes from chef, author, columnist and lifestyle blogger Sally Schneider. Her work focus is on improvising, being resourceful and thinking outside the box (you can find her blog at improvisedlife.com). To me, this dish illustrates of all those concepts.
It starts with a basic meatloaf recipe (ground beef, onions, celery, garlic, tomato sauce, breadcrumbs and egg) and builds from there. Ground pork adds extra moisture and tenderness to the ground beef. Jalapeño pepper and several spices including paprika, cayenne, cumin and white pepper add both Louisiana-style flavor and a nice kick. The result is a juicy, flavorful and colorful meatloaf that’s comfort food at its best!
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Cajun Meatloaf takes traditional meatloaf up to a whole new level with the addition of ground pork, jalapeño pepper, and numerous spices. Moist and juicy with just the right balance of spiciness, this easy to prepare meatloaf will be your new go-to favorite!
- 2 teaspoons salt
- 1 1/2 teaspoons fresh or 1/2 teaspoon dried thyme leaves
- 1 1/2 teaspoons fresh ground pepper
- 1 1/2 teaspoons paprika
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons ground nutmeg
- 3/4 teaspoon cayenne pepper
- 3/4 teaspoon ground white pepper
- 1 tablespoon olive oil
- 1 1/2 cups (1 to 2 onions) chopped yellow onion
- 1 1/4 cups (3 to 4 ribs) chopped celery
- 1 cup (1 to 2 peppers) chopped red bell pepper
- 1 medium jalapeño pepper, seeded and finely chopped
- 1 tablespoon chopped garlic
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons hot sauce
- 1/2 cup whole milk
- 1/2 cup tomato puree
- 2 teaspoons red wine vinegar
- 1 1/2 pounds lean ground beef
- 3/4 pound lean ground pork
- 1 cup fresh or Panko breadcrumbs
- 3 egg whites
- Preheat oven to 350 degrees.
- Line a 13- by 9-inch baking pan with foil.
- In a small bowl, combine the salt, thyme, black pepper, paprika, cumin, nutmeg, cayenne, and white pepper.
- In a large heavy skillet or sauté pan, heat the oil over medium heat. Add the onion, celery, red pepper, jalapeño, garlic, Worcestershire sauce and hot sauce.
- Stir in the reserved spice mixture. Cook, stirring occasionally, for 6 minutes or until the mixture starts to stick to the bottom of the pan.
- Stir in the milk, tomato purée and vinegar. Cook, stirring occasionally, for 12 minutes or until the mixture is thick (reduce the heat if needed to prevent burning). Remove from heat and set aside to cool.
- Add the beef, pork, breadcrumbs and egg whites to the cooled vegetable mixture; mix until well combined (I like to use my hands, which is why you need to cool the vegetable mixture).
- Scoop the mixture into the center of the prepared pan and shape into a loaf about 10- by 5-inches.
- Bake uncovered, for 25 minutes.
- Increase the oven temperature to 400 degrees and cook an additional 20 to 30 minutes, or until an instant-read thermometer inserted in thickest portion registers 150 degrees.
- Let rest for at least 5 minutes before serving.
Make ahead: Meatloaf can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking. Can also be wrapped and frozen (baked or unbaked) for up to 1 month.
Gluten free: Use gluten-free Worcestershire sauce. Use gluten-free breadcrumbs.