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Cajun Meat Loaf

Total Time

Prep: 1-3/4 hours Bake: 70 min.


175-200 servings

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


  • 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


  1. 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.
  2. Add bread crumbs and eggs; mix well. In several large bowls, combine beef, pork and vegetable mixture; mix well. Pat into 11 greased 13-in. x 9-in. baking pans.
  3. Bake at 350° for 65-75 minutes or until no pink remains and a thermometer reads 160°; drain.

Nutrition Facts

1 slice: 222 calories, 13g fat (6g saturated fat), 97mg cholesterol, 526mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 19g protein.

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