Paul Prudhomme's Cajun Meat Loaf

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

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.
  7. Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
  8. Add the eggs, cooked vegetable mixture (cooled), removing the bay leaves 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".
Most Helpful

This is the very best meatloaf that anyone could make. I've made it for company and then had to send the recipe home with some of guests.. Everyone in my family has it and makes no other.<br/>I did, however, make a slight change in an effort to reduce calories by using 2% or no fat evaporated milk, use a lean beef and combination turkey and pork for a little less fat. I have made it exactly as the recipe is written and the lower fat/calorie recipe tastes no different. Just don't cook it as long since it can dry out because of the lesser amount of fat.

laurieanne_7785912 December 24, 2013

Make this weekly. Such a great recipe, no salt or only 1/4 tsp.

Tony G February 11, 2015