Cajun Meatloaf

A recipe you will truly enjoy.

Serves: 4

Ingredients

  • 2 Tbsp. (30 mL) olive oil
  • 1/2 cup (125 mL) yellow onion, sliced
  • 1/2 cup (125 mL) celery stalks, chopped
  • 1/4 cup (60 mL) red pepper, chopped
  • 1/4 cup (60 mL) green pepper, chopped
  • 1 tsp. (5 mL) garlic, crushed
  • 1 Tbsp. (15 mL) Cajun spice mix
  • 1/4 cup (60 mL) milk
  • 1/4 cup (60 mL) tomato paste
  • 1/4 cup (60 mL) Dijon mustard
  • 1 Tbsp. (15 mL) Worcestershire sauce
  • 1 cup (250 mL) fresh, soft breadcrumbs
  • 11/2 lb (675 g) lean ground bison
  • 2 eggs beaten
  • Salt and fresh ground pepper to taste

Method

  1. Heat a large non-stick skillet to medium high. 
  2. Add the onion, celery, peppers, garlic and Cajun spice. Sauté while stirring continuously for five to six minutes or until the onions turn transparent. Remove from the heat and reserve. 
  3. In a large glass bowl, add all the remaining ingredients, mix thoroughly to incorporate. 
  4. Mix in the onion pepper mixture then press into a well-greased 9 in. x 5in. x 3in. loaf pan. 
  5. Refrigerate for up to eight hours. 
  6. Preheat the oven to 375 F (190 C). Bake meat loaf for approximately one hour or until cooked through. 
  7. Leftovers can be sliced, brushed with barbecue sauce and barbecued for 5 minutes

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