• Tommy Centola

Bruno's Cajun Meatloaf

This week, I am sharing two recipes with a couple of my pets in mind. Both recipes have ground beef as the protein. This recipe was in my first cookbook. Here is how I introduced it.


Bruno was the first pet I ever had. He was my wife's pet when we met. He was our beloved Yorkie that lived to be 18. His favorite meal would be my leftover meatloaf. To be honest with you, I would make it large so he could enjoy it for days. This meatloaf will leave people baking for more.


2 1/2 pounds ground chuck (80% meat/20% fat)

1/3 cup onions, minced

3 tablespoons garlic, minced

1/4 cup celery, minced

1/4 cup green bell pepper, minced

2 tablespoons Italian seasoning

1/4 cup Creole seasoning

1/2 cup ketchup

1/4 cup Worcestershire sauce

2 large eggs

1 1/2 seasoned breadcrumbs ( for a Gluten-free version, sub Pork Skin crumbs)

Hot sauce to taste


Preheat oven to 400℉.


Mix beef, onion, garlic, celery, bell pepper, and dry seasonings. Add ketchup and Worcestershire sauce; mix. Add eggs and breadcrumbs. Mix and shape into a loaf. Place onto a sheet pan covered with aluminum foil. Cook for 45 minutes. Allow to rest for 5 minutes before serving.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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