Beazell's Cook Book

Cajun Meatloaf in Brown Gravy by David Triche

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2 lbs. Ground Beef
1 large Onion, chopped
1 Bell Pepper, chopped
2 toes Garlic, minced
2 Eggs
1/2 cup Italian Dressing
1½ Tbsp. Beazell's Cajun Seasoning
1 Tbsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Black Pepper
Italian Bread Crumbs
2 (10½ oz.) cans Beef Broth
Flour

Preheat oven to 350 degrees.

In a bowl, combine ground beef, onion, bell pepper, garlic, eggs, Italian dressing, cajun seasoning, onion powder, garlic powder and black pepper. Mix well with hands until well blended. Add enough bread crumbs to hold the loaf together. Spray a loaf pan with cooking spray and place meatloaf inside. Cover with foil and bake for 1½ hours.

Remove foil and drain, reserving the oil. With the meatloaf still in pan, cut into slices.

In another pot, place the reserved oil and heat on medium heat. Add enough flour to make a roux to the color of peanut butter. Add beef broth (a little at a time) and make the gravy. Add any seasonings you prefer. I added Cajun seasoning, onion powder and black pepper. Make the gravy a little on the thick side. Pour gravy over meatloaf and bake an additional 30 minutes, covered. Uncover and bake 15 minutes longer to brown the top.

Serve with your favorite homemade mashed potatoes.

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