A flavorful twist on the classic Cajun meatloaf, featuring a tangy glaze and a blend of aromatic spices.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Combine all the seasoning mix ingredients in a small bowl and set aside.
Mixing the spices beforehand ensures an even distribution of flavors.
Melt the butter in a saucepan over medium heat.
Use a non-stick pan to prevent sticking.
Add the onion, celery, bell pepper, green onion, and garlic to the melted butter and sauté until softened, about 5 minutes.
Stir frequently to avoid burning the vegetables.
Stir in the hot sauce, Worcestershire sauce, milk, and ketchup, and cook for an additional 2 minutes.
Ensure the mixture is well combined for a consistent flavor.
Remove the vegetable mixture from heat and let it cool to room temperature.
Cooling prevents the eggs from cooking prematurely when mixed.
In a large mixing bowl, combine the ground beef, ground pork, eggs, breadcrumbs, and the cooled vegetable mixture.
Mix gently to avoid overworking the meat, which can make it tough.
Shape the meat mixture into a loaf and place it in a baking dish.
Use wet hands to prevent sticking while shaping the loaf.
Bake the meatloaf at 350°F (175°C) for 25 minutes.
Cover the dish with foil if you prefer a softer crust.
Increase the oven temperature to 400°F (200°C) and bake for an additional 35 minutes.
Check the internal temperature; it should reach 160°F (71°C).
Let the meatloaf rest for 10 minutes before slicing and serving.
Resting allows the juices to redistribute, keeping the meatloaf moist.
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