Cajun-Style Meatloaf

  • PrepTime: 20 Mins
  • CookTime: 1 Hrs 15 Mins
  • TotalTime: 1 Hrs 35 Mins


  1. 2 teaspoons vegetable oil
  2. 1/4 cup onion (finely chopped)
  3. 1/4 cup red bell pepper (or green, finely chopped)
  4. 1/4 cup celery (finely chopped)
  5. 1 large egg (beaten)
  6. 1/4 cup milk
  7. 1/3 cup finely ground breadcrumbs
  8. 1 1/2 pounds lean ground beef
  9. 1/2 pound ground pork (or more beef)
  10. 1 medium tomato (seeds removed, cored, finely chopped)
  11. 1 1/2 teaspoons salt-free Cajun seasoning
  12. 1 1/2 teaspoons salt
  13. 1/2 teaspoon garlic powder
  14. 1/4 teaspoon freshly ground black pepper
  15. 2 teaspoons Worcestershire sauce
  16. Optional: ketchup (or chili sauce)


  1. Heat the oven to 350 F.
  2. Line a rimmed baking pan with foil or spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray.
  3. Heat the oil in a large skillet over medium heat. Add the finely chopped onion, bell pepper, and celery. Cook until the vegetables are softened, about 2 to 3 minutes. Set aside to cool.
  4. In a large mixing bowl, whisk the egg with the milk; add the breadcrumbs, beef and pork, chopped tomato, Cajun seasoning, salt, garlic powder, black pepper, and Worcestershire sauce. Add the cooled vegetable mixture and blend well with your hands. 
  5. Optionally, to check a meatloaf for seasoning, take a small amount and shape it into a flat patty. Fry the patty until it is cooked through and taste it. Adjust the seasonings, as needed.
  6. Loosely pack the meatloaf mixture into the prepared baking pan or loaf pan.
  7. Bake in the preheated oven for 1 hour and 15 minutes. 
  8. If desired, spread ketchup or chili sauce over the top  of the meatloaf about 10 minutes before done.


  1. If your Cajun seasoning contains salt, increase the Cajun seasoning to 2 1/2 teaspoons and decrease the salt to 1/2 teaspoon.
  2. To check a meatloaf for doneness, use a reliable instant-read thermometer. The minimum safe temperature for ground beef or pork is 160 F. Ground poultry must be cooked to a temperature of at least 165 F.
  3. Instead of the classic loaf shape, bake the meatloaf mixture in muffin tins. 
  4. Bake two loaves and freeze one for a future meal.