📝 About This Recipe
This isn't your grandmother's weekday meatloaf; it’s a soulful, spice-forward journey to the heart of Louisiana. We start with the 'Holy Trinity' of Cajun cooking—onions, celery, and bell peppers—sautéed until sweet and tender, then folded into a savory blend of ground beef and zesty andouille sausage. Finished with a sweet and tangy balsamic-bourbon glaze, this meatloaf offers a complex depth of flavor that perfectly balances heat, smoke, and comfort.
🥗 Ingredients
The Meat Base
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for best moisture)
- 1/2 lb Andouille Sausage (finely minced or pulsed in a food processor)
The Holy Trinity & Aromatics
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion (finely diced)
- 1 small Green Bell Pepper (finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
- 1.5 tablespoons Cajun Seasoning (use a low-sodium blend if possible)
- 1 teaspoon Dried Thyme
Binders & Liquids
- 3/4 cup Panko Breadcrumbs
- 2 Large Eggs (beaten)
- 2 tablespoons Worcestershire Sauce
- 1/4 cup Whole Milk
- 1 tablespoon Hot Sauce (Louisiana-style, like Crystal or Tabasco)
Bourbon Glaze
- 1/2 cup Ketchup
- 2 tablespoons Light Brown Sugar (packed)
- 1 tablespoon Bourbon (optional, but highly recommended)
- 1 teaspoon Apple Cider Vinegar
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease a rimmed baking sheet.
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2
In a medium skillet over medium heat, melt the butter. Add the diced onion, bell pepper, and celery (the Holy Trinity). Sauté for 6-8 minutes until the vegetables are soft and translucent.
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3
Add the minced garlic, Cajun seasoning, and dried thyme to the skillet. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. Remove from heat and let cool slightly.
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4
In a small bowl, whisk together the eggs, milk, Worcestershire sauce, and hot sauce.
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5
In a large mixing bowl, combine the ground beef, minced andouille sausage, and panko breadcrumbs.
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6
Add the sautéed vegetable mixture and the egg/milk mixture to the meat. Using your hands, gently mix everything together until just combined. Do not overwork the meat, or the loaf will be dense and tough.
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7
Transfer the mixture to your prepared loaf pan or shape it into a 9x5 inch rectangle on a baking sheet.
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8
In a small bowl, whisk together the glaze ingredients: ketchup, brown sugar, bourbon, and apple cider vinegar.
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9
Brush about half of the glaze generously over the top of the meatloaf.
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10
Bake in the center of the oven for 45 minutes.
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11
Remove the meatloaf briefly to brush on the remaining glaze. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 160°F (71°C).
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12
Crucial Step: Remove the meatloaf from the oven and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute so the loaf stays moist.
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13
Lift the loaf out using the parchment overhang, slice into thick pieces, and serve warm.
💡 Chef's Tips
Always sauté your vegetables before adding them to the meat; raw vegetables won't cook fully inside the loaf and will release too much moisture. For the best texture, pulse the andouille sausage in a food processor until it is the same consistency as the ground beef. If you don't have panko, use crushed butter crackers (like Ritz) for an extra buttery, rich binder. Avoid 'over-mixing' the meat—mix just until the ingredients are incorporated to keep the loaf light and airy. If you prefer a crispier exterior, bake the meatloaf on a sheet pan rather than in a loaf pan so the sides can caramelize.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes to soak up any extra glaze. A side of honey-glazed cornbread is the perfect sweet-and-savory accompaniment. Pair with sautéed collard greens or garlicky green beans for a hit of freshness. A cold glass of sweet tea or a crisp Amber Ale balances the Cajun spices beautifully. Leftovers make incredible 'Meatloaf Po' Boy' sandwiches on toasted French bread the next day.