Cajun Meatloaf

Ingredients

Equipment Needed

• •Large mixing bowl
• •12-inch skillet
• •Rimmed baking sheet with wire rack
• •Instant-read thermometer
• •Pastry brush

Instructions

1. 1

   Cook the holy trinity

   Melt butter in a large skillet over medium heat. Add the diced onion, celery, and bell pepper. Cook, stirring occasionally, until the onions turn translucent and sweet, about eight to ten minutes. The vegetables should soften completely but not brown. Add the garlic in the last minute. This step is essential: raw trinity in meatloaf tastes harsh and crunchy. Cooked trinity melts into the meat and perfumes every bite. Transfer to a large bowl and let cool for ten minutes.

   Cut your vegetables small and uniform. Big chunks mean uneven texture and raw vegetable pockets in your finished loaf.
2. 2

   Build the seasoning base

   While the trinity cools, combine the breadcrumbs and milk in a small bowl. Let them soak for five minutes until the crumbs absorb the liquid completely. This creates a panade that keeps the meatloaf tender and moist. In another small bowl, mix the salt, black pepper, smoked paprika, cayenne, thyme, garlic powder, and onion powder. Smell it. That's the heart of Cajun cooking right there.

3. 3

   Mix the meat

   Add the ground beef and ground pork to the bowl with the cooled trinity. Add the soaked breadcrumbs, beaten eggs, Worcestershire sauce, hot sauce, and all of your seasoning blend. Now here's where most folks go wrong: they squeeze and knead the meat like bread dough. Don't. Use your hands to gently fold everything together until just combined. Overworking meat makes it dense and tough. You want to see the seasonings distributed throughout, but the mixture should still look a little rough.

   Cold hands work better for mixing meat. Run them under cold water before you start. The fat stays firmer and the texture stays loose.
4. 4

   Shape the loaf

   Preheat your oven to 350 degrees. Line a rimmed baking sheet with foil and set a wire rack on top, or use a broiler pan. Turn the meat mixture onto the prepared pan and shape it into a loaf about ten inches long, five inches wide, and three inches tall. The freeform method beats a loaf pan every time because heat circulates around all sides, giving you more of that caramelized glaze surface. Make the top slightly domed, not flat.

5. 5

   Make the Creole glaze

   Whisk together the ketchup, tomato paste, brown sugar, apple cider vinegar, Creole mustard, and cayenne in a bowl. Taste it. The glaze should be sweet, tangy, and finish with warmth. Adjust the cayenne if you want more heat. Reserve about a third of the glaze for serving.

6. 6

   First bake

   Brush about half of the remaining glaze generously over the top and sides of the meatloaf. Slide it into the oven and bake for 45 minutes. The loaf will firm up and the glaze will start to caramelize and darken at the edges.

7. 7

   Glaze and finish

   Remove the meatloaf and brush on the rest of the glaze, covering every inch. Return to the oven for another 25 to 30 minutes until an instant-read thermometer inserted into the center reads 160 degrees. The glaze should be sticky, lacquered, and deeply caramelized in spots. If it's not browning enough, run it under the broiler for two minutes, watching carefully.

   The internal temperature will rise another five degrees as it rests. Pull it at 160 and it will finish at a perfect 165.
8. 8

   Rest and serve

   Let the meatloaf rest for ten minutes before slicing. This is not optional. Cut into it too soon and all those beautiful juices run out onto your cutting board instead of staying in the meat. Slice into thick portions, about an inch and a half each. Spoon the reserved glaze over each slice and scatter fresh parsley on top. Serve with mashed potatoes, dirty rice, or just good crusty bread to soak up the sauce.

Chef Tips

• •The mix of beef and pork is essential. Beef alone makes a dry loaf. Pork adds fat and richness that keeps everything moist. Don't substitute turkey unless you want to apologize for your meatloaf.
• •Cook a small patty of the meat mixture in a skillet before you shape the loaf. Taste it and adjust your seasonings. This is how professionals work. You can always add more salt or cayenne, but you can't take it out.
• •If you want more heat, add a diced jalapeño to the trinity or increase the cayenne. If you're cooking for folks with tender palates, cut the cayenne in half. The dish should awaken the taste buds, not punish them.
• •Leftovers make incredible sandwiches. Thick slices on soft white bread with a smear of mayo and extra glaze. That's lunch worth looking forward to.

Advance Preparation

• •The meatloaf mixture can be assembled, shaped, and refrigerated up to 24 hours before baking. Bring it to room temperature for 30 minutes before putting it in the oven.
• •The Creole glaze keeps refrigerated for up to two weeks. Make a double batch and use it on pork chops, chicken thighs, or grilled sausages.
• •Baked meatloaf refrigerates well for four days and freezes for up to three months. Reheat slices in a 325-degree oven, covered with foil, until warmed through.

Frequently Asked Questions

Nutrition Information

1 serving (about 220g)