Pioneer Woman Cajun Meatloaf

Pioneer Woman Cajun meatloaf turns ground beef, ground pork and a buttery bell pepper, onion and celery mix into a moist, flavor-packed dinner in 1 hour 20 minutes. Try this easy family meatloaf dinner for Sunday supper or weeknight meals, since it's a one-pan bake with a sweet honey ketchup glaze.

Cool the cooked vegetable mixture for a couple of minutes before you work it into the meat and eggs. Skip that and the hot mix starts cooking the eggs and meat, so the loaf turns grainy instead of tender.

The vegetables get sautéed in 6 tablespoons of browned butter with nutmeg, cayenne and Worcestershire before they ever touch the meat. Stirring in milk and breadcrumbs turns that mix into a thick paste, which keeps the loaf juicy and gives every slice that Cajun flavor.

Pioneer Woman Cajun Meatloaf

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Course: DinnerCuisine: American, CajunDifficulty: Medium

Servings

8

servings

Prep time

40

minutes

Cooking time

40

minutes

Calories

450

kcal

The loaf bakes up moist and tender inside, with a sticky honey ketchup glaze that caramelizes on top. A thick paste of sautéed Cajun vegetables keeps the meat juicy from edge to center.

Ingredients

• 3 whole Bell Peppers (2 If They're Large)
  

• 2 whole Medium Onions
  

• 1 bunch Celery (5-6 Ribs)
  

• 8 cloves (to 10 Cloves) Of Garlic
  

• 6 tbsp. Butter
  

• 1 tsp. Salt
  

• 1 tbsp. Worcestershire
  

• 1 tsp. Black Pepper
  

• 1 tsp. Ground Nutmeg
  

• 1 tsp. Cayenne Pepper
  

• A Few Shakes Of Hot Sauce (optional)
  

• 2 c. Ketchup, Divided
  

• 1/2 c. Whole Milk
  

• 1 c. (to 2 Cups) Breadcrumbs
  

• 2 lb. Lean Ground Beef (92% Lean)
  

• 1 lb. Ground Pork
  

• 3 whole Eggs
  

• 2 tbsp. Honey
  

Directions

• Sauté the vegetables: Preheat the oven to 400°F, then dice the bell peppers, onions and celery small and mince the garlic. Melt 6 tablespoons butter in a skillet over medium-high heat and, once it starts browning, add the vegetables and garlic with 1 teaspoon salt.
• Add the seasonings: After a few minutes, stir in 1 tablespoon Worcestershire, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper. Add a few shakes of hot sauce if you like it hot, then stir in 1/2 cup ketchup and cook a few more minutes.
• Make the vegetable paste: Take the skillet off the heat and let it cool for a couple of minutes, then stir in 1/2 cup milk. Add at least 1 cup breadcrumbs and keep adding until the mixture becomes a thick paste.
• Prep the meat: Put 2 pounds lean ground beef and 1 pound ground pork in a large mixing bowl. Whisk 3 eggs and add them to the meat.
• Mix it together: Let the pasty vegetable mixture cool down a bit so it won't cook the eggs. Then work it into the meat with your hands until everything is blended well.
• Shape the loaf: Spray a sheet pan with non-stick cooking spray. Form the meat mixture into a loaf about 6 to 8 inches wide and 1 1/2 inches thick.
• Glaze and bake: Mix 3/4 cup ketchup with 2 tablespoons honey in a small bowl, then slather it over the whole loaf. Bake at 400°F for about 40 minutes.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all ground beef instead of beef and pork?

Yes, you can use 3 pounds of ground beef if that's what you have. The pork adds extra moisture and richness, so the loaf will be a little leaner and slightly less tender without it.

How long does leftover Cajun meatloaf keep in the fridge?

Wrap leftovers tightly or keep them in an airtight container, and they'll stay good for about 3 to 4 days. Reheat slices in the oven or a skillet so the glaze stays sticky.

Can I make this meatloaf ahead of time?

You can mix and shape the loaf, then cover it and keep it in the fridge until you're ready to bake. Add the honey ketchup glaze right before it goes into the oven, and expect to add a few extra minutes of baking time since it starts cold.

Do I need a loaf pan for this recipe?

No, a sheet pan works just fine, and it's what this recipe uses. Shaping the loaf by hand on a sheet pan gives you more browned, glazed surface than a loaf pan would.

What's the most common mistake with meatloaf like this?

Adding the vegetable mixture while it's still hot is the big one, since it can start cooking the eggs and meat. Let it cool first, and mix just until combined so the loaf stays tender.