Cajun-Spiced Meatloaf

  • 3 Tbs. butter
  • 2 C finely chopped green onions
  • 1/2 C finely chopped celery
  • 1 C finely chopped green bell pepper
  • 1 C finely chopped red bell pepper
  • 3 garlic cloves, minced
  • 1 Tbs. Worcestershire sauce
  • 1 Tbs. hot pepper sauce
  • 1 Tbs. ground cumin
  • 1-1/2 tsp. salt
  • 1 tsp. cayenne pepper
  • 1 tsp. ground black pepper
  • 1/8 tsp. ground nutmeg
  • 1/2 C ketchup
  • 1/4 C half and half
  • 2 bay leaves

  • 1-1/4 lbs. ground beef
  • 1-1/4 lbs. ground pork
  • 3 eggs

Preheat oven to 350. Melt butter in heavy large skillet over medium-high heat. Add onions, celery, both bell peppers and garlic; sauté until tender, about 5 minutes. Add Worcestershire sauce, hot sauce, cumin, salt, cayenne, black pepper and nutmeg; stir until fragrant, about 1 minute. Add ketchup, half and half and bay leaves; simmer 5 minutes. Cool completely. Discard bay leaves.

Using hands, mix beef, pork and eggs in large bowl. Add vegetable mixture and mix until well blended. Transfer mixture to 9x5x3-inch loaf pan, pressing to fit.

Bake until meat loaf is golden brown, feels firm to touch and thermometer registers 160 when inserted into center, about 1 hour 30 minutes. Transfer pan to rack and cool slightly.

Date Added:January 01, 2002
Classification:Beef Main Dishes
Source:Bon Appetit
Course:Main Course



2001, 2003
Try substituting olive oil for the butter, and FF evaporated milk for the half-and-half.