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Cajun Meat Loaf

 Cajun Meat Loaf
A jambalaya of flavors greets guests who sample my zippy meat loaf. I received the recipe years ago from a friend who lived in Jamaica.—Anna Free, Cleveland, Ohio
175-200 ServingsPrep: 1-3/4 hours Bake: 70 min.

Ingredients

  • 40 bay leaves
  • 1/2 cup salt
  • 1/4 cup each pepper, white pepper, cayenne pepper, ground cumin and nutmeg
  • 40 green onions, thinly sliced
  • 15 medium onions, chopped
  • 10 medium green peppers, chopped
  • 40 garlic cloves, minced
  • 4 cups butter
  • 1 cup Worcestershire sauce
  • 2/3 cup hot pepper sauce
  • 6 cans (12 ounces each) evaporated milk
  • 1 bottle (64 ounces) ketchup
  • 8 packages (8 ounces each) dry bread crumbs (20 cups)
  • 36 eggs, beaten
  • 30 pounds lean ground beef (90% lean)
  • 10 pounds ground pork

Directions

  • Combine the seasonings; set aside. In Dutch ovens, saute onions,
  • green peppers and garlic in butter until tender. Add Worcestershire
  • sauce, hot pepper sauce and reserved seasonings. Cook and stir for
  • 8-10 minutes. Discard bay leaves. Remove from the heat; stir in milk
  • and ketchup. Cool.
  • Add bread crumbs and eggs; mix well. In several large bowls, combine

2 of 2

Cajun Meat Loaf (continued)

Directions (continued)

  • beef, pork and vegetable mixture; mix well. Pat into 11 greased
  • 13-in. x 9-in. baking pans.
  • Bake at 350° for 65-75 minutes or until no pink remains and a
  • thermometer reads 160°; drain. Yield: 175-200 servings.
Nutritional Facts: 1 serving (1 slice) equals 222 calories, 13 g fat (6 g saturated fat), 97 mg cholesterol, 526 mg sodium, 6 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.