This recipe originated with Paul Prudhomme, who had the best palate
I've ever known, but who used waaaay too much MSG. I took his recipe
for Cajun Meatloaf, replaced all the unhealthy ingredients, like
Worcester sauce and evaporated milk, and then used America's Test
Kitchen advice to make it gluten free. I usually make it with 3 pounds
of meat but I've written the recipe for one pound so it can easily be
Remember, it's Cajun, so it's spicy!
Cajun Meatloaf (gluten free)
1/8 t. powdered bay leaves
1-1.5 t. himalayan pink salt
1 t. cayenne powder
1 t. jalapeno powder
1/2 t. cumin
1/4 t. nutmeg
1/4 c. chia seeds (preferably milled or ground) or 1/4 c. potato flakes
3 T. ghee
1 c. minced onion
1/2 c. minced celery
1/2 c. minced green and/or red bell peppers
1/4 c. minced green onion tops
1-1.5 t.minced garlic
2 T. ketchup or tomato paste
2-4 t. harissa
1/2 c. heavy cream
1 pound of ground meat (beef, veal, pork or a mixture - I generally use beef)
Preheat oven to 350 F.
Combine the seasoning mix in a small bowl and set aside.
In another small bowl, beat the eggs until combined, then stir in the thickener and let it hydrate while you prepare the meat.
a large saute pan, melt the ghee over med-high heat and saute the
onions, celery, peppers, garlic, and seasoning mix, stirring
occasionally and scraping pan bottom well, until it starts to stick
Remove from heat and stir in the ketchup, harissa, and cream. Mix well and let it cool to room temperature.
pannade into cooked vegetables then combine them with the meat mixing
with your hands until it's homogeneous. Fry up a small bit and adjust
In an ungreased baking pan, form the mixture into a loaf that is 1.5" high and 6" wide.
Bake uncovered at 350F for 25 minutes, then raise the heat to 400 and continue cooking until done, about another 35 minutes.
I have also baked this in a shallow casserole, and I've made it into
meatballs. Bake the meatballs for 10 minutes at 350 and 15 minutes at