Cajun Spiced Meat Loaf Recipes

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PAUL PRUDHOMME'S CAJUN MEAT LOAF

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.

Provided by Tracey D Mizell

Categories     Cajun

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21



Paul Prudhomme's Cajun Meat Loaf image

Steps:

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

2 whole bay leaves
1 tablespoon salt
1 teaspoon cayenne (ground red pepper)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine dry breadcrumb

CAJUN STYLE MEATLOAF

This is meatloaf with some kick! The seasonings really bring out the flavor of the meat.

Provided by Bill Echols

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h20m

Yield 8

Number Of Ingredients 20



Cajun Style Meatloaf image

Steps:

  • In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
  • Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
  • Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
  • Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 19.3 g, Cholesterol 158 mg, Fat 40.8 g, Fiber 1.4 g, Protein 25.7 g, SaturatedFat 17.4 g, Sodium 1184.3 mg, Sugar 7.8 g

2 bay leaves
1 teaspoon salt
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg
4 tablespoons butter
¾ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped green onions
4 cloves garlic, minced
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
½ cup evaporated milk
½ cup ketchup
1 ½ pounds ground beef
½ pound andouille sausage, casings removed
2 eggs, beaten
1 cup dried bread crumbs

CAJUN MEAT LOAF

A jambalaya of flavors greets guests who sample my zippy meat loaf. I received the recipe years ago from a friend who lived in Jamaica.-Anna Free, Cleveland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 175-200 servings.

Number Of Ingredients 16



Cajun Meat Loaf image

Steps:

  • Combine the seasonings; set aside. In Dutch ovens, saute onions, green peppers and garlic in butter until tender. Add Worcestershire sauce, hot pepper sauce and reserved seasonings. Cook and stir for 8-10 minutes. Discard bay leaves. Remove from the heat; stir in milk and ketchup. Cool. , Add bread crumbs and eggs; mix well. In several large bowls, combine beef, pork and vegetable mixture; mix well. Pat into 11 greased 13-in. x 9-in. baking pans. , Bake at 350° for 65-75 minutes or until no pink remains and a thermometer reads 160°; drain.

Nutrition Facts : Calories 222 calories, Fat 13g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 526mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.

40 bay leaves
1/2 cup salt
1/4 cup each pepper, white pepper, cayenne pepper, ground cumin and nutmeg
40 green onions, thinly sliced
15 medium onions, chopped
10 medium green peppers, chopped
40 garlic cloves, minced
4 cups butter
1 cup Worcestershire sauce
2/3 cup hot pepper sauce
6 cans (12 ounces each) evaporated milk
1 bottle (64 ounces) ketchup
8 packages (8 ounces each) dry bread crumbs (20 cups)
36 eggs, beaten
30 pounds lean ground beef (90% lean)
10 pounds ground pork

SPICY CAJUN MEATLOAF

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!

Provided by Starman5

Categories     Meat

Time 1h20m

Yield 12 2 inch by 3 inch by 4 inch pieces, 12 serving(s)

Number Of Ingredients 12



Spicy Cajun Meatloaf image

Steps:

  • 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.

1 lb Italian sausage
2 lbs lean ground meat
1 cup crushed oats
3/4 teaspoon black pepper
3/4 teaspoon white pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon salt
1 1/2 cups chopped onions
1 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, chopped
2 cups catsup, divided use

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