Eosinophilic Esophagitis Friendly Cajun Beef Meatloaf with Peppery Spice
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 cup yellow onion, finely diced
- ½ cup celery, finely diced
- ½ cup green bell pepper, finely diced
- 4 cloves garlic, minced
- 2 lbs ground beef (80/20)
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ½ cup plain breadcrumbs
- 2 tbsp worcestershire sauce
- 1 tsp black pepper
- ½ tsp white pepper
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp kosher salt
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- ¼ tsp cayenne pepper
Instructions
- 1
Preheat the oven to 350°F (175°C). Heat the olive oil in a skillet over medium heat until shimmering. Add the onion, celery, and green bell pepper and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
In a small bowl, stir together the ketchup, brown sugar, apple cider vinegar, and 1/4 tsp cayenne pepper until smooth. Set the glaze aside.
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