These fried vegetables in batter are fantastic! This dish is a nice change of pace for my family, especially around fair time. You can serve these vegetables with whatever dipping sauce you like.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 6 to 8 servings |
Ingredients
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- 1 teaspoon ground black pepper
- ½ teaspoon ground white pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground nutmeg
- 4 tablespoons butter
- ¾ cup chopped onion
- ½ cup chopped green bell pepper
- ¼ cup chopped green onions
- 4 cloves garlic, minced
- 1 tablespoon hot pepper sauce
- 1 tablespoon Worcestershire sauce
- ½ cup evaporated milk
- ½ cup ketchup
- 1 ½ pounds ground beef
- ½ pound andouille sausage, casings removed
- 2 eggs, beaten
- 1 cup dried bread crumbs
Instructions
- In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
- Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
- Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9×13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
- Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts
| Calories | 548 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 17 g |
| Sodium | 1184 mg |
| Sugars | 8 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
My husband actually is Cajun born and raised in Louisiana. He loves this meatloaf. I have made it several times. It has good flavor but it’s not too much for people that don’t like really spicy food, but it does have a kick.
This is the best meatloaf ever! You gotta like spicy is my only caveat. It takes a minute to put it together and it is worth it. This is not my mother’s meatloaf! Much more interesting and we make it frequently.
This is a very tasty meatloaf! I made it according to the recipe. The only things I did differently is I mixed the ingredients together in a large bowl, and then put them loaf pan for cooking.
This is a great recipe… straight out of Cajun chef Paul Prudhomme’s wonderful cookbook, Louisiana Kitchen (page 112). I have to say, Mr. Echols, I think that if you had ever created a recipe and later found that recipe submitted by someone else on a major website without giving you credit (as you have done here), you would have a real problem with that. At a minimum, it lacks class. But in my eyes, it’s theft.
I omitted the green peppers and green onions. I sauteed using olive oil instead of butter. I omitted the milk and only added the ketchup at that step. I used slightly less of each spice than recommended. I used ground turkey and Italian sausage. It was delicious!! (Served with smashed parmesan potatoes and broccoli)
I toned down down the spice mix, added a little extra glaze the kids loved it
Something about the taste wasn’t quite right and I think it was the andoille sausage as others have mentioned. I’ve never tasted that sausage before so it must be an acquired taste, not for me at all. Meatloaf was swimming in so much oil after baking that I had to use a baster to soak it out. It also comes out of the oven with a hard crust all over. I prefer meatloaf to be more moist, not soft, but firm enough to slice. The recipe is better with a tomato sauce topping put on during last 15 minutes of baking. Seasonings were not too spicy for me, in fact I just might a tiny bit more of the cayenne should I try this recipe again.
I made this but instead of using stove I use my foodi ninja. I didn’t add any hot sauce because of my daughter. But overall it’s a hit!
Is is Paul Prudhomme’s Cajun Meat Loaf plagiarized with the exception of this uses andouille sausage and Paul Prudhomme’s uses ground pork. Shame!
No complaints here. I used venison with homemade venison habanero sausage. I also cut the cayenne in half and used regular milk since I didn’t have condensed. I also recommend Frank’s hot sauce, it’s not over powering. The result was very tasty. I pulled it out early, 150 degrees because I was worried about it drying out. Nice hearty meal on a cold New England day.
It’s a little strong on the flavor end but very good. I probably won’t make it again. But it was good.
Tasted good and a pleasant spiciness to it but a little to soft. Will try again but probably with extra breadcrumbs.
Hands down the best meatloaf I ever made. It has a kick, which I like, but if others like it a bit milder, cut the cayenne pepper and hot sauce in half. Served with mashed potatoes and your favorite green and you’ll have a Sunday night dinner you’ll love.
This is my go to recipe, but isn’t this Paul Prudomme’s recipe? In any case it’s a good charge from the more bland traditional meatloaf recipe. And it does make great sandwiches the next day.
It was very, very good. I had stopped making meatloaf because of the bland flavor even with french onion soup mix. But I had some deer sausage and looked for a recipe when I found this and read the reviews. I cut the recipe in half because there are only 2 of us. I didn’t have white pepper and just left it out since some comments mentioned it being too spicy and my son occasionally gets heartburn. I also didn’t have evaporated milk, so I used coffee creamer instead. To keep from having it cook in it’s own grease, I rolled up aluminum foil and set it in the dish to put the meatloaf on top to cook since I don’t have a rack that fits in my pans or casserole dish. About 3 rolls close together so it wouldn’t fall. 350 degrees for 25 minutes and 25 min’s on 400 degrees. It did fall apart a little when I put it in the serving dish, but that’s ok. Next time I’ll use 2 eggs. I like some spice and this was just right. We really enjoyed it and will make this again. Thanks for the recipe!
My husband loved this recipe. I left out the Cayenne pepper and hot sauce and am happy I did. It was spicy enough. Personally, I thought the amount of baking time was too much. Not sure I’ll adjust the temperature up so high next time and will check it frequently so that it doesn’t get overdone.
I used Italian sausage instead of andouille
I use 1.5 #’s of lean ground beef and 1# of lean turkey. My son says my meatloaf has gone to an A+ instead of being a D-. That says a lot for this recipe! It makes 2 large loaves so the second night we can have meatloaf sandwiches.
I skipped the sausage simply because I didn’t have it, and it was DELICIOUS. This is definitely the best meatloaf I’ve made, and I can see myself continuing to make it over the years.
This is delicious every time. I make the recipe exactly as is. My husband and I were having a dinner party–the number of guests equalled the number of servings. We doubled it “just in case” and had NO leftovers. Huge hit.
Excellent meat loaf! Have made it multiple times but after the first time it suits us to drastically reduce the cayenne red pepper. The andouille sausage provides plenty of spice and heat.