This Bold Cajun Meatloaf is anything but ordinary! It's juicy, full of flavor and packed with the perfect blend of Cajun spices that'll wake up your taste buds. This isn't your mama's bland meatloaf - this one's got a kick! Made with ground beef, onions, bell peppers and a smoky tomato glaze, every bite is rich and hearty. It's the kind of comfort food that fills your kitchen with the smell of home and keeps everyone coming back for seconds. Serve it with mashed potatoes or rice for a true southern dinner with bold Cajun flavor!
Back in England, meatloaf wasn't something we ever ate. I didn't grow up with it on the dinner table, so the first time I tried it here in South Louisiana, I wasn't sure what to expect. But once I learned how to make it the Cajun way - full of bold spices, smoky flavor and that holy trinity of onion, bell pepper and celery - I was hooked. This bold Cajun meatloaf quickly became a family favorite in our house.
Every now and then, I'll make this same recipe using ground venison instead of beef. It adds a deep, rich flavor that works beautifully with the Cajun seasoning. Whether you make it with beef or venison, this meatloaf is hearty, juicy and pure southern comfort.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe troubleshooting
- Necessary gear: equipment
- More comfort food recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Melanie Cagle
- Bold Cajun Meatloaf
- 💬 Comments
What makes this recipe so yummy
Most meatloaf recipes are plain and forgettable - but my Cajun meatloaf recipe is packed with true Louisiana flavor. It's seasoned with real Cajun spices, not just salt and pepper and mixed with the holy trinity of onion, bell pepper and celery that gives every bite that deep southern comfort food taste.
What makes this Cajun meatloaf different is how the flavor is built from the start. The vegetables being sautéed add sweetness and mixed with a smoky tomato glaze with Cajun seasoning it gives it a rich and bold finish. It's never dry or bland!
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
Add butter to a large skillet then add onions, bell peppers and celery and cook over medium heat until softened.
Spread the tomato glaze on top of the meatloaf. Increase the oven temperature to 400°F and bake about another 20 minutes.
Hint: There is usually more tomato glaze than I pour on the meatloaf, I continue cooking it on the stove though. I always find my kids like to spoon that over their mashed potatoes too!
Recipe variations and substitute ideas
Following is a list of variations and alternate ideas for substitutes that you could play with in this recipe:
- Use Ground Venison: My favorite swap! It gives the meatloaf a deep, rich flavor that pairs perfectly with the Cajun Spices. See my Venison Meatloaf Recipe here.
- Try Ground Turkey or Chicken: For a lighter version, use lean meat. Just add a touch more Cajun seasoning or a spoonful of olive oil to keep it juicy.
- Add a Kick of Heat: Stir in some diced jalapeños or a dash of hot sauce for extra spice.
- Smoky Twist: Mix in a bit of smoked paprika or add chopped andouille sausage for that real Louisiana flavor.
- Cheesy Cajun Meatloaf: Add shredded cheddar or pepper jack to the mix for a creamy, melty surprise inside.
- Breadcrumb Options: Swap out the breadcrumbs for crushed crackers, oats or even leftover cornbread crumbs for a true Southern Meatloaf touch.
- Tomato Glaze Variations: Try barbecue sauce, Creole mustard or a blend of ketchup and brown sugar for a different finish.
Recipe troubleshooting
A place to see any obvious issues that we encountered when testing this recipe for you:
- My meatloaf turned out dry:
That usually means it baked too long or didn't have enough moisture. Use a mix of beef with a little fat (80/20 works great), and don't skip the veggies - they add moisture too! A spoonful of milk or tomato sauce in the mix also helps. - It's falling apart when sliced:
You might need more binder. Make sure to use enough breadcrumbs and eggs to hold it together. Let it rest for 10-15 minutes before slicing - it firms up as it cools. - Too spicy:
Cajun seasoning blends can vary! Start with less and taste your mix before baking. You can always add heat at the table with hot sauce. - Not enough flavor:
Don't be shy with the seasoning - this is Bold Cajun Meatloaf, after all! Make sure you're seasoning the meat mixture thoroughly and veggies for extra flavor depth. - Grease pooling in the pan:
That's normal with fattier meats. Gently spoon it away halfway through baking.
No worries - once you've made this recipe a time or two you'll have it down pat. Just remember: don't rush it, don't under-season it and always let it rest!
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I didn't use too much equipment for this recipe. Just a mixing bowl, a sauce pan and a baking dish. I have some links in the recipe card below.
More comfort food recipes I think you'll love
How to store leftovers
Store the leftover meatloaf in an airtight container in the refrigerator for up to 4 days.
Meatloaf actually freezes well, so store in a freezer-safe container for up to 3 months.
Mel's kitchen notes
Don't skip on sautéing the veggies, it really does add great flavor to the meatloaf, the flavors just open up with the butter so well.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
If you've tried this Bold Cajun Meatloaf Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Bold Cajun Meatloaf
Equipment
- 1 Baking Dish (11"x7")
Ingredients
Cajun Meatloaf
- ¼ Cup Butter unsalted
- 1 Cup Yellow Onion diced
- ½ Cup Green Bell Pepper diced
- ½ Cup Celery diced
- 4 Cloves Garlic minced
- 2.25 Pounds Ground Beef
- 2 Each Large Eggs
- 1-½ Cups Panko Bread Crumbs
- 2 teaspoons Worcestershire Sauce
- 1 Tablespoon Cajun Seasoning
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Tomato Glaze
- 1 (28 Ounce) Can Tomato Sauce
- 2 teaspoons Hot Sauce
- 1 teaspoon Worcestershire Sauce
- 2 Tablespoons Brown Sugar
- 1 teaspoon Creole Mustard
- 1 teaspoon Cajun Seasoning
Instructions
- Preheat oven to 350°F.
- Add butter to a large skillet and add the diced onions, bell pepper and celery. Cook until translucent and soft, about 10 minutes.¼ Cup Butter, 1 Cup Yellow Onion, ½ Cup Green Bell Pepper, ½ Cup Celery
- Add minced garlic and cook another 3 minutes.4 Cloves Garlic
- Remove from the heat and allow to cool. Grease a 11x7" baking dish.
- Add the onion mixture to a large mixing bowl along with the other meatloaf ingredients.2.25 Pounds Ground Beef, 2 Each Large Eggs, 1-½ Cups Panko Bread Crumbs, 2 teaspoons Worcestershire Sauce, 1 Tablespoon Cajun Seasoning, ½ teaspoon Salt, ½ teaspoon Black Pepper
- Using your hands mix the ingredients together then form a loaf shape. Make sure the loaf is even in shape, it should be the same thickness throughout the loaf (be careful of the ends, we have a natural tendency to want to taper it - which will cause it to dry out on the ends).
- Bake, uncovered in the preheated oven for 20 minutes.
- While the meatloaf is baking, add the tomato glaze ingredients to a small pot. Bring to a low boil and cook while the meatloaf cooks.1 (28 Ounce) Can Tomato Sauce, 2 teaspoons Hot Sauce, 1 teaspoon Worcestershire Sauce, 2 Tablespoons Brown Sugar, 1 teaspoon Creole Mustard, 1 teaspoon Cajun Seasoning
- Increase oven temperature to 400°F. Remove the meatloaf from the oven and skim any rendered fat from the pan. Pour the tomato glaze over the top of the meatloaf and cook until the meatloaf reaches and internal temperature of 160°F (it should take approximately 20 more minutes.)
- Remove from the oven and allow to rest for 10 minutes before cutting and serving.
Nutrition
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