Spicy Cajun Meatloaf Recipes

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PAUL PRUDHOMME'S CAJUN MEAT LOAF



Paul Prudhomme's Cajun Meat Loaf image

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

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

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".

SWEET AND SPICY MEATLOAF



Sweet and Spicy Meatloaf image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 green bell peppers, diced small
2 red bell peppers, diced small
1 large yellow onion, diced small
3/4 cup panko breadcrumbs
1/2 cup whole milk
2 heads garlic, roasted and mashed into a paste
2 heads garlic, roasted and mashed into a paste
1 cup ketchup
1/4 cup steak sauce
1/4 cup sriracha
1/4 cup maple syrup
1 tablespoon Montreal steak seasoning
2 pounds 80/20 ground beef
1 pound sweet Italian sausage, casings removed
3 eggs, beaten
1 bunch fresh Italian parsley, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Mashed potatoes, for serving

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Saute the green peppers, red peppers and onions until very soft and browned, 10 to 12 minutes. Transfer to a plate or baking sheet and refrigerate until cold. (This can be done a day ahead.)
  • Preheat the oven to 350 degrees F.
  • Mix the breadcrumbs, milk and roasted garlic in a bowl; it should have an oatmeal-like consistency. Set aside.
  • In another bowl, mix the ketchup, steak sauce, sriracha, maple syrup and steak seasoning. If the sauce is too spicy for you, add a little more ketchup to mellow the heat. Set aside.
  • In a bowl, combine the ground beef, sausage, parsley, eggs, pepper-onion mixture and two-thirds of the meatloaf sauce. Mix well, but don't overwork. Take a small ball of the mixture and make a bite-size patty. Saute the patty in a pan until cooked through, then taste. Add salt and pepper to the meatloaf mix as needed.
  • When you are happy with the flavor, place the meatloaf mixture in a greased loaf pan, or form it into a log and place it on a parchment-lined baking sheet. Bake until the internal temperature reaches 155 degrees F, 1 to 1 1/2 hours. Remove from the oven; adjust the oven to a low broil. Brush the top of the loaf with half of the remaining sauce, then return to the oven to caramelize the sauce, 2 to 3 minutes. Let rest for 20 minutes before slicing. Serve with mashed potatoes and a drizzle of the remaining sauce.

CLASSIC SPICY MEATLOAF



Classic Spicy Meatloaf image

This is my family's favorite meatloaf recipe. Onion may be substituted for green onions (scallions).

Provided by Angela Smith

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 6

Number Of Ingredients 15

2 tablespoons unsalted butter
1 cup finely chopped onion
½ cup finely chopped green onions
1 carrot, finely chopped
1 rib celery, finely chopped
1 tablespoon minced garlic
⅔ cup ketchup, divided
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ pounds ground beef
¾ pound spicy ground pork sausage
1 cup bread crumbs
⅓ cup minced fresh parsley
2 large eggs, slightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
  • Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 531.9 calories, Carbohydrate 26.2 g, Cholesterol 172.9 mg, Fat 32.9 g, Fiber 2.3 g, Protein 32.5 g, SaturatedFat 13.1 g, Sodium 1691.1 mg, Sugar 9.5 g

SPICY CAJUN MEATLOAF



Spicy Cajun Meatloaf image

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

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

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.

CAJUN STYLE MEATLOAF



Cajun Style Meatloaf image

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

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

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

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