Meatloaf isn’t one of my favorite things. I generally prefer my ground beef in the form of a medium-rare, charred on the outside, hamburger. But this Cajun meatloaf is different. It has interesting spices (no ketchup), and because there’s so little filler it looks and taste meatier.
For the meatloaf-
- 1/3 cup plain breadcrumbs
- 1/3 cup of tomato puree
- 3 tsp. of Cajun spice mix
- 1 minced garlic clove
- 1 cup Cajun Trinity
- 2 tbsp. of Worcestershire sauce
- 2 pounds of ground beef
For the topping-
- 1 tbsp. Worcestershire sauce
- 1/4 cup of tomato puree
- 3 tbsp. tomato paste
Preheat oven to 350 degrees.
If you have a meatloaf pan, great. If not, you’ll have to improvise. Cover a rack with foil and punch holes in it with a skewer. This will prevent the fat from accumulating at the bottom of the pan and making the meatloaf greasy.
Add the breadcrumbs, tomato puree, Cajun seasoning, minced garlic, and Cajun trinity, and Worcestershire to a bowl and mix it. Add the chopped meat and mix it. The best way to do that is with your hands. Get it thoroughly mixed and form a loaf.
Grease the foil with olive oil spray. Put the meat mixture in the pan or on the rack (whichever you’re using) and form a loaf. Roast for 50 minutes.
To make the topping, mix the Worcestershire, tomato puree, and paste in a small bowl. After 50 minutes remove the meatloaf and coat it with the sauce. Put it back in the oven and roast for another 20 minutes.
When it’s done, let it rest for 10 minutes before cutting it. It’s great for dinner and the leftovers make perfect sandwiches.