Red Meat Allergy Friendly Cajun Pork 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
- 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
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 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
- 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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