April 25th, 2026

Cajun Meatloaf served with Creamy Mashed Potatoes.
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A bold Southern-inspired comfort-food classic I learned from my younger sister. This is a juicy meatloaf packed with Cajun spices, sautéed vegetables, and a little heat, served alongside creamy mashed potatoes. This one has a story behind it, and once you taste it, you'll understand why it's one of my new favorite meals to make. 

Servings 6

Ingredients
2 whole bay leaves
​1 tablespoon salt
½  teaspoon cayenne (ground red pepper)
1 teaspoon black pepper
½  teaspoon white pepper
½  teaspoon ground cumin
½  teaspoons ground nutmeg
4 tablespoons butter
¾  cup onion, finely chopped
½  cup celery, finely chopped
½  cup green bell pepper, finely chopped
¼  cups green onions, finely chopped
2 garlic cloves, minced
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
½  cup evaporated milk
½  cup ketchup
1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
1 cup fine dry breadcrumbs
1 small 6 oz can of organic tomato paste
 Steps

1. Mix the seasoning: In a small bowl, combine salt, cayenne,  black pepper, white pepper, ground cumin, and ground nutmeg. Stir together and set aside. This is your Cajun spice blend. It's the heart of the whole dish.
2. Sauté the vegetables: Melt butter in a 1-quart saucepan over medium heat. Add onion, finely chopped, chopped celery,  green bell pepper,  green onions, and garlic cloves, then pour in Tabasco sauce and Worcestershire sauce. Sprinkle in your seasoning mix and bay leaves. Sauté, stirring occasionally and scraping the bottom of the pan, until the mixture starts to stick, about 6 minutes.
3. Add milk and ketchup: Stir in evaporated milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and let the mixture cool completely to room temperature. Don't skip this step. Adding hot vegetables to raw meat can cause problems. Remove the bay leaves before mixing.
4. Mix the meatloaf: Preheat your oven to 350°F. Place ground beef and ground pork in an ungreased 9x13-inch baking pan. Add 2 large, lightly beaten eggs, the cooled vegetable mixture, and dry breadcrumbs. Mix thoroughly by hand until everything is evenly combined.
5. Shape the loaf: In the center of the pan, shape the mixture into a loaf about 1½ inches high, 6 inches wide, and 12 inches long. This shape helps it cook evenly all the way through.
6. Bake at 350°F: Bake uncovered at 350°F for 25 minutes.
7. Remove from the oven and increase the temperature to 400°F. Gently spread the tomato paste over the meatloaf, then return it to the oven.  
8. Finish at 400°F: Continue baking for about 35 minutes more, until cooked through.

Rest and serve: Let the meatloaf rest for 5 minutes before slicing. Serve immediately alongside creamy mashed potatoes. Leftovers, if you have any, are incredible the next day.

Notes: Dianne's Tips:

• Finely chopped is key. The vegetables should be finely chopped. This gives the meatloaf a silky, even texture.
• Cool the veggie mixture completely before adding it to the raw meat. This is important!
• Adjust the heat to your taste. New to Cajun flavors? Start with ½ tsp cayenne and work your way up. You can always add heat, but you can't take it away.
• Lighter version: Swap the regular evaporated milk for 2% and use lean ground beef. It tastes just as good.
• Serve with: Creamy mashed potatoes are the perfect partner. A simple Cajun sauce for beef takes it over the top.

Watch Dianne make this recipe on YouTube → https://www.youtube.com/watch?v=uPM_o1NHeEg