Welcome to my 200th post! Yay! I thought it appropriate it should be something Cajun, due to my love for all things New Orleans.
After reading several meatloaf recipes, I was in the mood to experiment. This meatloaf can be as spicy, or non spicy, as you would like it. When I make this again, I will “kick it up a notch” by adding some cayenne and/or red pepper flakes. My son loved the results. I wasn’t sure he would – he had never had meatloaf before! This turned out really yummy!
½ white onion, chopped
½ bell pepper, chopped
2 celery ribs, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
1 ½ teaspoon Tony Chachere’s seasoning
14 ½ oz. can diced tomatoes
1 lb. extra lean ground beef
1 lb. ground pork
2 teaspoon salt-free Spike seasoning
1 teaspoon Johnny’s Seasoning Salt
2 cups Progresso Italian Bread Crumbs
2 egg whites
¾ cup ketchup
½ teaspoon seasoning salt
1 Tablespoon Worchester sauce
¼ teaspoon cayenne
Drizzle olive oil in nonstick skillet. Add onions, garlic, bell pepper & celery. Sprinkle Tony’s seasoning over all. Saute until vegetables are cooked, about 10 minutes.
Take ½ of the tomatoes and whirl in the blender or food processor. Add all of the tomatoes to the vegetable mix. Remove from heat and allow to cool.
Mix the beef and pork together thoroughly. Add the Spike and Johnny’s seasoning salt. Add the vegetable mixture and combine thoroughly.
Add the bread crumbs and egg whites. Mix well. Form into two loaves on a broiler pan.
Mix the ketchup, seasoning salt, Worchester and cayenne together. Spread over both loaves.
Bake at 350 degrees for 60 minutes. Remove from oven and let stand for at least 10 minutes before slicing.
Note: We enjoyed this the evening I made it, and we’ve completely LOVED the leftovers for lunch and one more dinner. The meatloaf heats up beautifully in the microwave. I think I see a meatloaf sandwich in my future this afternoon!