This recipe is based on one that’s in this little book called Great Flavors of Louisiana, my mom has tweaked the recipe a little bit and it’s quite amazing.

Cajun Meat Loaf

• 1/2 stick butter, melted
• 1 cup yellow onion, chopped
• 1/2 cup green pepper, chopped
• 2-3 cloves garlic, finely chopped
• 1 tsp cayenne pepper
• 1/2 tsp thyme
• 1 tsp. freshly ground pepper
• 1/2 tsp cumin
• 1 1/4 lbs ground chuck or round
• 1 egg, beaten
• 3/4 cup catsup
• 1-2 tsps Lea & Perrins
• 3/4 cup sharp Cheddar cheese, grated (optional)

Preheat oven to 375 degrees. In skillet with butter, add next 7 ingredients; cook until vegetables are tender, stirring often. In a small bowl or measuring cup combine the catsup and Lea & Perrins. In another bowl, combine meat, egg, oats, half cup catsup mixture, and cheese. Blend in vegetables. Form into a loaf shape and put on a pan (you can optionally put it into a 9 1/2x5x3-inch loaf pan, but I like it better this way). Bake for 20 minutes; spread top with quarter cup catsup mixture. Turn oven down to 350 degrees and cook for 40-45 minutes more.

Some notes. If you think just using cayenne will be too spicy you can use a cajun spice mix instead. My mom can’t have real spicy things, so that’s what she does. Many times she’ll also use a mixture of meats, mixing in some ground pork or veal (or both).