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April 25th, 2026

4/25/2026

Cajun Meatloaf served with Creamy Mashed Potatoes.

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

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.
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.
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.
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.
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.
Bake at 350°F: Bake uncovered at 350°F for 25 minutes.
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.
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

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Dhalpurie (Roti Stuffed with Split Pea)

4/22/2026

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Ingredients
For the Dough:
3 cups all-purpose flour
3 tsp baking powder
2 tsp salt
1 tbsp oil or butter
About 1 to 1¼ cups warm water

For the Dhal (Filling):
1 cup yellow split peas
3 cloves of garlic
1/4 cup chopped onion
1 tsp cumin (geera), roasted & ground
1/8 tsp curry powder or Turmeric
½ tsp salt (or to taste)
1 tbsp oil
About 1 1/2 cups of water to cover the peas

For Cooking:
Oil or ghee (for brushing)

Instructions
Step 1: Prepare the Dough

In a large bowl, mix flour, baking powder, and salt.
Gradually add warm water to form a soft dough, then add oil.
Knead for until smooth.
Cover and let rest for at least 20 to 30 minutes.

Step 2: Cook the Split Peas

Rinse split peas, add to the pot with water, onion, garlic, salt, and curry. Bring to a boil, then reduce the heat as the water cooks out, or until the peas are tender but not mushy (about 20–25 minutes).
Drain well and allow to dry completely. Let it cool.

Step 3: Make the Filling

Once the peas have cooled, grind them with garlic and onion into a fine, dry mixture (use a food processor or a hand mill).
Add cumin, mix well.

Step 4: Assemble the Dhalpurie

Divide the dough into 8 to 10 ball–sized portions.
Flatten each piece with the palm of your hand, then add 2–3 tbsp of dhal filling to the center.
Seal and reshape into a ball.
Gently roll out into a thin circle (be careful not to tear).

Step 5: Cook the Dhalpurie

Heat a tawa or flat skillet over medium heat.
Place rolled dough onto the pan.
Cook until bubbles form, flip, and brush lightly with oil.
Cook both sides until lightly golden with brown spots.

Serving Suggestions

Serve hot with curry chicken, goat, shrimp, or channa (curried chickpeas)
Add cucumber chutney, mango achar, or pepper sauce for extra flavor

💡 Tips for Success

Make sure the dhal filling is dry and fine; this prevents tearing.
Resting the dough helps achieve a soft, pliable texture.
Roll gently to keep the filling evenly distributed.

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April 25th, 2026

Dhalpurie (Roti Stuffed with Split Pea)

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