Paul Prudhomme's Cajun Meat Loaf

READY IN: 1hr 20mins
Tony G
Recipe by Tracey Davidson Mizell

I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit.

Top Review by adopt a greyhound

Excellent meatloaf. Made as written except less cayenne and salt. Looking forward to the leftovers. Served with Recipe #502820, Recipe #443893 and Cajun potatoes.

Ingredients Nutrition

Directions

  1. Combine the seasoning mix ingredients in a small bowl and set aside.
  2. 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.
  3. Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
  4. Stir in the milk and catsup.
  5. Continue cooking for about 2 minutes, stirring occasionally.
  6. Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
  7. Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
  8. Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
  9. 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.
  10. Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
  11. Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".

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