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Cajun Meatloaf with Tomato Gravy

Cajun Meatloaf with Tomato Gravy reads umami 7.7, richness 6.1 and salinity 4.4 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Cajun main, about 1 hr 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.3 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 3.8 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 7.7 · Richness 6.1 · Salinity 4.4 · Allium 3.8 · Sourness 3.4 · Sweetness 3.3 · Fruity 2.6 · Heat 2.4 · Herbaceous 2.2 · Funk & Ferment 2.1 · Warm Spice 1.9 · Earthy 1.5 · Bitterness 1.2 · Citrus 1.1 · Nutty 0.7 · Floral 0.7

What's in it (16)

• unsalted butter — 27 g
• yellow onion — 110 g
• celery — 40 g
• green bell pepper — 50 g
• garlic — 9 g
• creole seasoning — 30 g
• bread crumbs italian style — 237 g
• regular milk — 158 g
• egg — 100 g
• beef — 680 g
• pork — 227 g
• worcestershire sauce — 15 g
• hot sauce — 5 g
• salt — 7 g
• tomato sauce — 425 g
• low-salt chicken broth — 118 g

Time & effort: about 1 hr 29 min (1 hr 19 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 147.2 kcal, 13.5 g protein, 5.6 g fat, 12.8 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Preheat the oven to 350°F and line a rimmed baking sheet with foil. Melt the butter in a large skillet over medium heat, then add the onion, celery, and bell pepper; cook, stirring occasionally, until softened and golden at the edges, 6-7 minutes. Add the garlic and 1 tablespoon of the Cajun seasoning; cook until fragrant, 1 minute. Scrape half the vegetables into a small bowl to cool for the gravy; leave the rest in the skillet, off heat, to cool for the meatloaf.
2. In a large bowl, stir together the panko, milk, and egg; let sit until the crumbs have absorbed the milk and formed a soft paste, 5 minutes.
3. Add the cooled skillet vegetables, ground beef, ground pork, Worcestershire sauce, hot sauce, the remaining 1 tablespoon Cajun seasoning, and 1 teaspoon of the salt to the panade. Mix gently with your hands just until evenly combined — stop as soon as no streaks remain, so the loaf stays tender.
4. Turn the mixture onto the lined baking sheet and shape into a tight 9-by-5-inch loaf. Bake until the center reaches 145°F on an instant-read thermometer, about 35 minutes.
5. While the loaf bakes, make the gravy: return the reserved vegetables to the skillet over medium heat, stir in the tomato sauce, chicken broth, and the remaining 1/2 teaspoon salt. Simmer, stirring occasionally, until slightly thickened and no longer watery, 10-12 minutes; remove from heat and cover to keep warm.
6. Spoon 1/2 cup of the gravy evenly over the top of the loaf. Return to the oven and bake until the glaze is set and the center reaches 160°F, 12-15 minutes more.
7. Let the meatloaf rest 10 minutes before slicing (it will climb to a safe 165°F as it rests). Serve sliced, with the remaining warm gravy spooned over top.

Dishes with a similar flavor shape

• One-Pan Sausage and Peppers — Italian-American
• Tallarín Saltado de Pollo — Peruvian
• Moelas Guisadas — Portuguese
• Baked Ziti with Italian Sausage — Italian-American
• Sausage and Kale White Bean Stew — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.