Jackie's Meatloaf

6 servings Prep: 15 m Cook: 1 h 30 m Total: 1 h 45 m Beginner
5.0/5 (1)
Jackie's Meatloaf
Meatloaf can be made with any variety of meats—this version uses ground beef with grated carrots and onions mixed in. You can use any single ground meat or mix pork with beef, turkey with sausage, or combine venison with pork. Any combination sure to please the hungry Cajuns, with a sweet and tangy ketchup glaze on top.

Ingredients

6 servings
  • 1 pound ground beef
  • 1/2 cup milk or evaporated milk
  • 3 slices soft bread torn into tiny pieces
  • salt and pepper to taste
  • 1 medium carrot, grated fine
  • 1/2 small onion finely chopped or grated fine
  • 1 egg beaten
  • 1 tbsp dark brown sugar
  • 1 tbsp yellow mustard
  • 1/4 cup ketchup

Step-by-Step Instructions

  1. Pour milk over bread pieces and let soak for 5 minutes. Add the meat, salt, pepper, carrot, onions and egg. Mix well with your hands until thoroughly combined, then place in a well-oiled loaf pan.
  2. Make the topping by combining the brown sugar, mustard and ketchup, then spread the topping evenly over the meatloaf.
  3. Bake for 1-1/2 hours at 325 degrees. Let the meatloaf stand about 15 minutes or more before slicing.

Common Problems and Solutions

Q: Why is my meatloaf dry?

A: Make sure you're not using extra-lean ground beef—a bit of fat keeps it moist. Also, don't skip the milk-soaked bread, which acts as a binder and keeps the texture tender. Finally, avoid overcooking; use a meat thermometer and pull it at 160°F.

Q: Can I make this ahead of time?

A: Yes! You can mix the meatloaf and shape it in the pan, then cover and refrigerate for up to 24 hours before baking. Add the topping right before you put it in the oven. You can also freeze the unbaked meatloaf for up to 3 months.

Tips and Techniques

Grating the carrot and onion very fine, as the recipe suggests, helps them blend seamlessly into the meat and adds moisture without creating large vegetable chunks. If you have picky eaters, this is a great way to sneak in veggies. For easier slicing, let the meatloaf rest the full 15 minutes—it firms up as it cools slightly.

Ingredient Substitutions

  • ground beef: ground turkey, ground pork, or a combination of beef and pork
  • milk: beef broth or chicken broth
  • soft bread: 1/2 cup breadcrumbs or crushed crackers
  • carrot: finely chopped bell pepper or celery

Equipment Needed

  • 9x5-inch loaf pan
  • mixing bowl
  • grater (for carrot and onion)
  • small bowl (for topping)

Historical Context

Meatloaf became popular in the American South during the Depression era as a way to stretch expensive meat with bread and vegetables. Cajun cooks adapted it with their characteristic resourcefulness, using whatever ground meat was available—beef, pork, venison, or a combination.