Cajun Meatloaf

Ingredients

• 1.5 lb Ground Beef (80% lean)
• 0.5 lb Italian Sausage (spicy, removed from casing)
• 1 cup Bread Crumbs (plain; panko can be used)
• 1 medium Onion (diced)
• 1 medium Green Bell Pepper (diced)
• 2 stalks Celery (diced)
• 3 stalks Green Onions (chopped)
• 2 cloves Garlic (minced)
• 2 large Eggs (beaten)
• 0.5 cup Milk (whole or 2% works)
• 1 tsp Olive Oil (for sautéing)
• 2 tbsp Cajun Seasoning (Slap Ya Mama brand preferred)
• 1 tsp Salt (Lacosta or kosher salt, to taste)
• 0.5 tsp Black Pepper (freshly ground)
• a pinch Cayenne Pepper (optional, for extra heat)
• 1 tbsp Hot Sauce (your favorite brand)
• 0.5 cup Ketchup
• 0.25 cup Orange Juice (freshly squeezed or store‑bought)
• 2 tbsp Brown Sugar
• 1 tbsp Dijon Mustard
• 1 tbsp Honey

Instructions

1. Whisk Egg‑Milk Mixture

   Crack the two eggs into a large mixing bowl, add the ½ cup milk, and whisk until fully combined. Set aside.

   Time: PT5M

2. Prep Vegetables

   Dice the onion, green bell pepper, and celery; chop the green onions; mince the garlic cloves.

   Time: PT5M

3. Sauté Vegetables

   Heat a teaspoon of olive oil in a skillet over medium heat. Add the diced onion, green pepper, celery, green onions, and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Season with a pinch of salt, black pepper, and optional cayenne.

   Time: PT5M

   Temperature: Medium

4. Add Flavor Base

   Turn off the heat and stir in 1 tbsp hot sauce, 2 tbsp brown sugar, and 1 tbsp Dijon mustard. Mix until the sugar dissolves.

   Time: PT2M

5. Combine Meats

   In a separate large bowl, add the ground beef and the crumbled spicy Italian sausage. Using clean hands, break them up and mix until just combined.

   Time: PT3M

6. Incorporate Remaining Ingredients

   Sprinkle 2 tbsp Cajun seasoning over the meat, then add the sautéed vegetable mixture, 1 cup plain bread crumbs, and the egg‑milk mixture. Mix gently with your hands until everything is evenly distributed.

   Time: PT5M

7. Prepare Baking Pan

   Line a 9×5‑inch loaf pan with aluminum foil, allowing excess foil to hang over the sides for easy lift. Lightly spray the foil with cooking spray.

   Time: PT2M

8. Shape and Transfer Meatloaf

   Transfer the meat mixture into the prepared pan, pressing gently to form an even loaf about 2‑inch thick.

   Time: PT2M

9. Make the Glaze

   In a small bowl, whisk together ½ cup ketchup, ¼ cup orange juice, 2 tbsp brown sugar, 1 tsp Cajun seasoning, and 1 tbsp honey until smooth.

   Time: PT2M

10. Apply First Glaze Layer

    Brush about half of the glaze over the top of the meatloaf, leaving a thin layer for later basting.

    Time: PT1M

11. Preheat Oven and Bake (First Phase)

    Preheat the oven to 400°F (200°C). Place the loaf in the center of the oven and bake for 30 minutes.

    Time: PT30M

    Temperature: 400°F

12. Baste and Continue Baking

    Remove the loaf, brush with the remaining glaze, then return to the oven and bake an additional 25‑30 minutes, or until the internal temperature reaches 160°F (71°C).

    Time: PT30M

    Temperature: 400°F

13. Rest the Meatloaf

    Remove the loaf from the oven, let it rest in the pan for 5‑10 minutes. Drain any excess liquid from the foil if desired.

    Time: PT10M

14. Slice and Serve

    Using a sharp knife, slice the meatloaf into 1‑inch thick pieces. Serve warm with any remaining glaze on the side.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Italian Sausage: Chorizo, Andouille sausage
• Instead of Bread Crumbs: Panko, crushed crackers
• Instead of Onion: shallots
• Instead of Green Bell Pepper: red bell pepper
• Instead of Celery: carrots
• Instead of Green Onions: chives
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Eggs: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Milk: almond milk, buttermilk
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Cajun Seasoning: homemade Cajun blend
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Cayenne Pepper: hot paprika
• Instead of Hot Sauce: Tabasco, Sriracha
• Instead of Ketchup: tomato sauce
• Instead of Orange Juice: apple juice
• Instead of Brown Sugar: white sugar, honey (1 tbsp)
• Instead of Dijon Mustard: yellow mustard
• Instead of Honey: maple syrup

Equipment Needed

• Large Mixing Bowl
• Skillet or Frying Pan
• Whisk
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Baking Pan (loaf pan or 9×5 inch pan)
• Aluminum Foil
• Cooking Spray
• Meat Thermometer
• Oven

Critical Steps — Do Not Skip

• Sauté vegetables until softened but not browned.
• Mix meat gently to avoid a dense loaf.
• Use a meat thermometer to ensure internal temperature reaches 160°F.
• Rest the meatloaf before slicing to retain juices.

Chef Tips from the Video

• Use spicy Italian sausage for an authentic Cajun kick.
• Slap Ya Mama Cajun seasoning adds depth; feel free to adjust to your heat preference.
• Let the loaf rest; this step makes slicing clean and prevents crumbly pieces.
• If you like extra caramelization, broil the loaf for 2‑3 minutes after the final bake.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap tightly in foil and freeze for up to 3 months. Thaw in the fridge before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the meat mixture up to step 6 and refrigerate, covered, for up to 24 hours.
• The glaze can be made a day ahead and stored in a sealed jar in the fridge.
• Reheat leftovers in a covered skillet over low heat, adding a splash of broth to keep it moist.

Frequently Asked Questions