Best Cajun Style Meatloaf Recipes

CAJUN STYLE MEATLOAF

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.

GRAVY-SMOTHERED CAJUN-STYLE MEATLOAF PATTIES

Steps:

• Place meat in a big bowl and create a well in the center of the meat.
• Fill the well with the bread crumbs and dampen them with the milk.
• Pour the egg over the bread crumbs and then add the next 8 ingredients.
• Mix together and form into 4 large oval patties, 3/4 -inch thick.
• Preheat a large nonstick skillet over medium-high heat with the vegetable oil.
• Fry the meatloaf patties for 7 minutes on each side.
• Remove the patties to a platter; tent patties with foil and return pan to heat.
• Decrease heat to medium; add in butter, onions, and red pepper flakes.
• Cook for 2 minutes and then sprinkle onions with flour; cook the flour for 1 minute, then whisk in the chicken stock and heavy cream.
• Bring the gravy to a bubble (if gravy is too thick, thin with additional stock).
• Taste and season with salt and pepper; stir in parsley and remove gravy from heat.
• Slice the meatloaf patties and smother with gravy.

GRAVY-SMOTHERED CAJUN-STYLE MEATLOAF PATTIES WITH MAPLE PECAN-GLAZED STRING BEANS

Steps:

• Place the meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread crumbs and dampen them with the milk. Pour the egg over the bread crumbs and then add salt, pepper, the Worcestershire, nutmeg, tomato paste, green peppers, garlic, and scallions. Mix together and form into 4 large oval patties, 3/4 inch thick. Preheat a large nonstick skillet over medium-high heat with the vegetable oil. Fry the meatloaf patties for 7 minutes on each side.
• Preheat another large skillet over medium-high heat. Add the chopped pecans and toast them, stirring frequently, for about 3 minutes. Remove the toasted pecans from the pan and reserve. Return the skillet to the heat and add 3/4 cup of the chicken stock; bring it up to a simmer. Add the trimmed string beans and spread out in an even layer. Cook the beans for about 3 minutes, or until almost tender. Add 2 tablespoons of the butter, the maple syrup, salt, and pepper to the skillet with the beans, turn the heat up to high, and cook until the liquid has evaporated and the beans are shiny and glazed, 2 to 3 minutes. Toss with the pecans.
• Remove the meatloaf patties to a platter, tent with foil, and return the pan to the heat. Reduce the heat to medium and add the remaining 2 tablespoons of butter, the onions, and the red pepper flakes. Cook for about 2 minutes and then sprinkle the onions with the flour. Cook the flour for 1 minute and then whisk in the remaining cup of chicken stock and the heavy cream. Bring the gravy to a bubble. If the gravy is too thick, thin with additional stock. Taste and season with salt and pepper. Stir in the parsley and remove the gravy from the heat.
• Slice the meatloaf patties and smother with the gravy. Serve with a pile of maple pecan-glazed string beans.