This is a spicy, not hot, Cajun meatloaf. It contains the Holy Trinity, onions, celery, and bell peppers, and cayenne, black, and white peppers. It ain't Cajun if it doesn't contain these six ingredients!
Mix all ingredients except one cup of ketchup and the meats in a large mixing bowl. Add the meats and knead well, then put in three 4-by-8 glass or metal bread pans (I use 1 1/2 quart Pyrex glass bread pans). The remaining cup of ketchup will be used later.
Cover with tinfoil and bake at 325 degrees for 30 minutes.
Pour off grease, bake another 30 minutes, pour off grease.
Remove tinfoil, spread remaining cup of catsup over the top of the meatloaf and along the sides, and bake about 10 minutes until catsup begins to caramelize and slightly blacken - this must be watched closely so as not to burn.
The carmelized and blackened catsup on the top of the meatloaf and the sides of the pan both add a great flavor to the meatloaf.
Cut contents of each bread pan into four 2 inch wide pieces. Makes 12 pieces, each 2 inches wide, 4 inches long, and 3 inches high.
This makes a mild to medium hot meatloaf, if you want it milder or hotter, change the three peppers by 1/4 teaspoon each.