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Cajun-Style Meatloaf

Source of Recipe

Southern Living


Recipe Introduction

"This meatloaf takes a spicy spin on the weeknight dinner classic. Revamp your meatloaf recipe with some Cajun flavors. This recipe starts with the 'holy trinity�' onion, celery and green bell pepper. It gets its Louisiana kick from Cajun seasoning. Incredibly tender and juicy, with a bit of spicy heat, serve this Cajun meatloaf with garlic mashed potatoes, bitter greens, or collard greens."

List of Ingredients

◦ 1 tablespoon extra-virgin olive oil
◦ 1 medium yellow onion, finely chopped (1 � cups)
◦ 2 medium-size celery stalks, finely chopped (� cup)
◦ 1 small green bell pepper, finely chopped (� cup)
◦ 1 � tablespoons Creole seasoning
◦ � teaspoon black pepper
◦ 1 pound ground chuck
◦ 8 ounces ground pork
◦ 1 cup dry breadcrumbs
◦ 3 tablespoons chopped fresh flat-leaf parsley
◦ 2 large eggs
◦ � cup plus 2 tablespoons ketchup, divided
◦ 1 tablespoon light brown sugar


Recipe

Preheat oven to 350� F with rack in top third position. Line a 9-by-5-inch loaf pan with a double layer of aluminum foil, leaving a 3-inch overhang on long sides. Lightly coat with cooking spray, and set aside.

Heat oil in a large skillet over medium-high. Add onion, and cook, stirring occasionally, until tender, about 4 minutes. Add celery and bell pepper; cook, stirring often, until tender, about 4 minutes. Add Creole seasoning and pepper; cook, stirring often, until fragrant, about 1 minute. Transfer to a large bowl; spread in an even layer across bottom of bowl, and let cool for 5 minutes. Add beef, pork, breadcrumbs, parsley, eggs, and 2 tablespoons of the ketchup to onion mixture in bowl. Gently fold together using your hands just until incorporated. Press into prepared loaf pan.

Stir together sugar and remaining � cup ketchup in a small bowl; spread evenly over meatloaf. Bake in preheated oven until well browned and a thermometer inserted in thickest portion of meatloaf registers 165� F, 50 minutes to 1 hour. Let cool for 15 minutes. Remove meatloaf from loaf pan using foil overhang as handles, and transfer to a cutting board. Cut into eight slices.

Makes 8 servings