Cajun Style Meatloaf Recipe

Name: Cajun Style Meatloaf
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 bay leaves; 1 teaspoon salt; 1 teaspoon ground cayenne pepper; 1 teaspoon ground black pepper; 0.5 teaspoon ground white pepper; 0.5 teaspoon ground cumin; 0.5 teaspoon ground nutmeg; 4 tablespoons butter; 0.75 cup chopped onion; 0.5 cup chopped green bell pepper; 0.25 cup chopped green onions; 4 cloves garlic, minced; 1 tablespoon hot pepper sauce; 1 tablespoon Worcestershire sauce; 0.5 cup evaporated milk; 0.5 cup ketchup; 1.5 pounds ground beef; 0.5 pound andouille sausage, casings removed; 2 eggs, beaten; 1 cup dried bread crumbs

Cook Time: 60 minutes

Ingredients

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

Directions

Step 1: In a small bowl, combine bay leaves, salt, cayenne pepper, black pepper, white pepper, cumin, and nutmeg. Set the spice mixture aside.

Step 2: In a saucepan, melt butter over medium heat. Add the chopped onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and the seasoning mix you set aside. Saut the mixture until it begins to stick to the bottom of the pan, about 6 minutes.

Step 3: Stir in the evaporated milk and ketchup. Continue cooking for an additional 2 minutes, stirring occasionally. Once done, remove the saucepan from heat and allow the vegetable mixture to cool to room temperature.

Step 4: In a large ungreased 9x13 inch baking dish, combine the ground beef and sausage. Add the beaten eggs, vegetable mixture, and dried bread crumbs. Make sure to remove the bay leaves before mixing everything together by hand. Shape the mixture into a loaf about 1 inches high.

Step 5: Place the dish in the oven and bake uncovered at 350F (175C) for 25 minutes. After 25 minutes, increase the temperature to 400F (200C) and bake for another 35 minutes.

Step 6: Once baking is complete, remove the meatloaf from the oven and let it stand for 5 minutes before slicing and serving.

Nutrition Facts (per serving)

Calories: 548
Total Fat: 41g (52% Daily Value)
Saturated Fat: 17g (87% Daily Value)
Cholesterol: 158mg (53% Daily Value)
Sodium: 1184mg (51% Daily Value)
Total Carbohydrates: 19g (7% Daily Value)
Dietary Fiber: 1g (5% Daily Value)
Total Sugars: 8g
Protein: 26g (51% Daily Value)
Vitamin C: 15mg (16% Daily Value)
Calcium: 108mg (8% Daily Value)
Iron: 3mg (18% Daily Value)
Potassium: 523mg (11% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Andouille sausage and complex seasonings enliven this ground beef meatloaf. The oven temperature is raised during the last 35 minutes of baking for a little surface crunch.

History of Cajun Style Meatloaf

The Cajun-style meatloaf is a modern take on the traditional meatloaf, influenced by the rich culinary traditions of Louisiana. Cajun cuisine itself is deeply rooted in French, African, Spanish, and Native American cooking traditions. The dish likely evolved as a way for Cajun families to use available ingredients such as ground beef and sausage, combining them with bold spices like cayenne pepper, black pepper, and hot sauce to create a flavorful, hearty meal. Traditionally, it would be served with rice or bread and would highlight the deep, spicy flavors that characterize the regions food.

Regional Features

Cajun-style meatloaf is distinct from other meatloafs due to its use of andouille sausage, a smoked pork sausage heavily seasoned with spices like garlic, onion, and cayenne. This adds both flavor and a bit of heat, which is characteristic of the Cajun cuisine of Louisiana. Additionally, the combination of bell peppers, green onions, and garlic provides a robust flavor base that differs from the more neutral taste of traditional meatloafs. The mixture of beef and sausage gives this dish a richness that you don't typically find in the more common meatloafs made solely from beef.

How It Differs from Similar Dishes

While traditional meatloaf is made primarily from ground beef and occasionally pork, Cajun-style meatloaf stands out for incorporating andouille sausage, which infuses the loaf with a smoky, spicy depth of flavor. Another key difference is the use of distinct spices such as cayenne pepper, cumin, and nutmeg, which are staples in Cajun cooking but less common in other variations of meatloaf. Unlike classic meatloaf, which often has a simple tomato-based topping, this Cajun version is spiced up with hot sauce and Worcestershire sauce mixed directly into the loaf, making for a punchier, more flavorful profile.

Where It Is Typically Served

Cajun-style meatloaf is often served as part of a hearty, comfort-food meal in Louisiana and the surrounding southern United States. It pairs well with a variety of side dishes like mashed potatoes, cornbread, or sauted vegetables, and is often enjoyed alongside rice to soak up the flavorful juices. In Louisiana, it may be found at family gatherings, casual dinners, or even at local diners offering southern or Cajun cuisine. The dish is also popular as leftovers, where it is used in sandwiches or served as a topping for rice dishes the following day.

Interesting Facts

1. Andouille sausage, a key ingredient in Cajun-style meatloaf, is not only flavorful but also deeply connected to Cajun culture. Its origins trace back to French immigrants in Louisiana, who adapted their sausages to local ingredients and spices.

2. In Cajun cuisine, "heat" is not just about spicinessit's about depth and complexity of flavor. The blend of spices used in this meatloaf reflects this principle, with each spice contributing to a rounded and intense flavor profile.

3. Despite its spicy nature, this dish is adaptable. Many cooks adjust the level of heat to suit their preferences by tweaking the amount of cayenne pepper or hot sauce used. For those who enjoy a milder version, simply reducing the spices results in a flavorful but less intense dish.

FAQ about Cajun Style Meatloaf Recipe

Leftover Cajun Style Meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it for a longer period, you can freeze it for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it in the oven or microwave.

Yes, you can freeze the meatloaf before cooking. Form the loaf and wrap it tightly in plastic wrap and foil or place it in a freezer-safe bag. When you're ready to cook it, bake it directly from frozen at 350°F (175°C), but expect to increase the baking time by 10-15 minutes.

If you can't find andouille sausage, you can substitute it with other types of smoked sausages, such as kielbasa or chorizo. For a milder version, you could use turkey sausage or omit the sausage altogether and use additional ground meat.

Yes, you can substitute ground turkey for the ground beef in this recipe. For added flavor, you might want to use turkey sausage in place of the andouille sausage to maintain the richness of the dish.

This meatloaf has a moderate level of spiciness due to the cayenne pepper and hot sauce. If you're sensitive to spice, you can adjust the amount of cayenne or omit the hot sauce entirely to suit your taste.

To reduce greasiness, you can drain the excess fat after baking or use leaner cuts of meat, such as lean ground beef or turkey. Additionally, cooking the meatloaf on a rack in the baking dish can help the fat drain away.

Yes, you can prepare the vegetable mixture and seasoning ahead of time. Store the cooled mixture in an airtight container in the refrigerator for up to 24 hours. When you're ready to bake, mix it with the meat and proceed with the recipe.

This meatloaf pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad. You can also serve it with a side of cornbread for a complete Southern-inspired meal.

Yes, you can substitute regular milk for evaporated milk. If you want to replicate the richness, you can use a bit of cream or half-and-half as an alternative.

Yes, you can use fresh breadcrumbs, but they might make the meatloaf slightly moister. If you prefer a firmer texture, it's better to use dried breadcrumbs.

Comments

Stephen Martinez

07/06/2024 05:38:39 PM

I decided to leave out the green peppers and green onions, and used olive oil for sauteing instead of butter. I skipped the milk, only adding the ketchup later in the cooking process. I used a bit less of each spice than the recipe suggested, and opted for ground turkey and Italian sausage. The end result was fantastic! I served it with smashed parmesan potatoes and broccoli.

Sarah Carter

08/13/2024 08:12:22 AM

This meatloaf recipe is a game-changer! I have been on the hunt for the perfect meatloaf recipe, and this is it!! The only adjustment I made was using all beef instead of pork since I'm not a fan of pork. I enjoy baking, so shaping it on a baking sheet gives it that crispy edge that I adore. I have also tried baking them in a muffin tin for 30 minutes at 400 degrees, and it worked perfectly too. Update: I have been making this recipe for years now, and as I try to eat healthier, I made a modification by using ground turkey and turkey kielbasa. I was initially concerned that the flavor would not be as robust, but it turned out to be absolutely delicious!! This recipe is a keeper, and I highly recommend it!

James Wilson

02/15/2024 11:17:38 PM

There was something off about the taste, and I believe it was the andouille sausage, as others have pointed out. I'm not familiar with that sausage, so it might be an acquired taste that doesn't suit me. The meatloaf was excessively greasy after baking, requiring me to use a baster to remove the excess oil. It also developed a tough crust all over while baking. I prefer my meatloaf to be moist yet firm, not overly soft. Adding a tomato sauce topping during the last 15 minutes of baking improved the recipe. The seasonings weren't too spicy for my taste, but I might consider adding a touch more cayenne if I attempt this recipe again.

Jennifer Rivera

04/06/2025 12:59:09 AM

Outstanding! I decided to double the recipe and portioned it into 7 small disposable loaf pans. Afterwards, I placed them in a Ziploc freezer bag, removed all the air (no vacuum sealer needed), and stored them in the freezer for convenient meals or to share with others. They freeze beautifully. With just an hour and a half of preparation, I had 7 meals ready to go. They are a hit with everyone!

Kevin Jones

07/17/2024 05:15:39 AM

I love making this dish every time - it always turns out great! I like to add extra diced veggies as the recipe calls for. I usually skip the andouille sausage as I haven't found a type that pairs well with ground meat, so I just use more ground meat instead. This dish is always a hit with everyone!

Eric Phillips

05/04/2024 06:20:06 AM

This recipe is truly amazing! It requires some time and effort, but the results are totally worth it. The meatloaf is incredibly juicy, tender, and flavorful!!! I included celery and reduced the amount of cayenne pepper and Tabasco sauce to just a pinch, as my family prefers milder dishes. I also added a packet of Lipton's Onion Mushroom soup mix to the vegetables for an extra flavor boost. My family can't stop complimenting this meatloaf! I always double the recipe and make it frequently. It's definitely a keeper!!!

Edward Thomas

02/25/2025 12:06:31 PM

This meatloaf is absolutely delicious! I followed the recipe closely, with just a couple of tweaks. Instead of mixing the ingredients directly in the loaf pan, I combined everything in a large bowl before transferring it for baking.

Jason Phillips

03/13/2023 08:44:05 PM

This recipe is fantastic! It's from the amazing cookbook "Louisiana Kitchen" by Cajun chef Paul Prudhomme (page 112). However, I must say, Mr. Echols, if you ever created a recipe only to find it posted on a popular website without any credit given to you, I believe you would have a significant issue with that. At the very least, it's lacking in etiquette. But personally, I see it as a form of theft.

Tyler Allen

01/07/2023 10:43:35 PM

I prepared this recipe using my foodi ninja instead of the stove. I omitted the hot sauce due to my daughter's preference. Nevertheless, it was a big success!

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