Cajun Meatloaf


There isn’t really anything cajun about this dish. Maybe mine just tastes a little different because the original recipe calls for Tony Chachere’s brand_bbq_sauce. At the time this recipe was written, Tony Chachere’s did make a bbq sauce, but they don’t make it anymore. I used Jack Miller bbq sauce instead. The finished product was okay, but if I would cook it again, I would add onions and bell peppers. I think I would also put more seasoning in it.


Remember the crazy oven that I wrote about in an earlier blog? It was acting up while cooking this meal. The recipe says to cook it for an hour and a half, but by the time an hour passed, my meatloaf was already VERY browned. If I would have left it in there for the full time, it would have been burnt beyond recognition. Moral of the story? Always keep an eye on your food in the oven, even if yours works properly.


Instead of making a side dish, I just used left over corn maque choux without the pasta. Good news: it worked wonderfully as a side dish. Shrimp in corn is a good mix._


In the recipe, I’m typing it the way she had it on her card. Just remember that Tony Chachere’s does not make a bbq sauce anymore._


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1_lb ground meat, 2 eggs, 2 cups of bread crumbs, Tony Chachere’s Creole Seasoning to taste, 2 cups of Tony Chachere’s All Purpose Barbecue Sauce.


Mix meat, eggs, and bread crumbs together and season with Tony Chachere’s seasoning. Add bbq sauce and mix well. Place in a baking pan and form a loaf. Cook in preheated oven at 350 degrees for 90 minutes. Cover with additional barbecue sauce just before serving.



The rest of the recipe...