Low Sugar Cajun Pork Meatloaf with Peppery Spice

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Low Sugar Cajun Pork Meatloaf with Peppery Spice

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Ingredients

6 servings

For the meatloaf

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 cup yellow onion, finely diced
½ cup celery, finely diced
½ cup green bell pepper, finely diced
4 cloves garlic, minced
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
2 lbs ground pork
½ cup plain breadcrumbs
¼ cup whole milk
2 large eggs, lightly beaten
2 tbsp worcestershire sauce
1 tbsp hot sauce

For the glaze

⅓ cup ketchup
1 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
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 large skillet over medium heat until shimmering. Add the onion, celery, and green bell pepper and cook, stirring occasionally, until softened and the onion is 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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