This meatloaf is special. This is the only meatloaf I make for my family. I’ve tried making more classic versions, but my family always requests this. It is super moist and jam-packed with flavor.
Cajun-Spiced Meatloaf Recipe
This recipe has a mixture of ground beef, pork, and veal. I like the flavor combination as well as the tender texture the mixture provides. Most supermarkets sell the beef, pork, and veal mixture pre-packaged as “meatloaf mix”, typically in 1.2-1.3-pound packages.
This meatloaf is loaded with green pepper and onion. I pulse the pepper and onion in a food processor until finely chopped. Doing this draws out some of the liquid in the pepper and onion, but this liquid helps keep the meat mixture super moist.
The Cajun spice in this recipe comes from cumin, oregano, paprika, and thyme. A full tablespoon of each makes a strong flavor statement. Garlic and hot sauce round out the seasonings.
How to serve
For me, meatloaf calls for a side of potatoes. I have served this with potatoes of all kinds – twice-baked, roasted, smashed or mashed. This dish also pairs perfectly with Hashbrown Potatoes Deluxe.
No matter the side, this cajun-spiced meatloaf is delicious and will not disappoint. I hope you try this on your dinner table soon!
A new take on classic meatloaf with loads of green pepper and onion combined with cumin, oregano, paprika, thyme, and garlic.
- 1 1/3 pounds meatloaf mix (beef, pork, veal)
- 1 medium green bell pepper, roughly chopped
- 1 medium or 1/2 large onion, roughly chopped
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 tablespoon paprika
- 1 tablespoon thyme leaves
- 2 cloves garlic, minced
- 5-6 dashes hot sauce, or to taste
- ketchup, for basting
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Preheat oven to 400 degrees.
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In the bowl of a food processor, add green pepper and onion and pulse until finely chopped. Set aside.
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In a large mixing bowl, add meat, pepper and onion mixture, cumin, oregano, paprika, thyme, garlic, and hot sauce. Mix until just combined.
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In a baking dish, form meat mixture into a loaf. Bake at 400 degrees for 45 minutes or until an instant-read thermometer reads 160 degrees. After 35 or 40 minutes, brush ketchup over the top of the meatloaf and finish baking. Let sit for 5-10 minutes before slicing.
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