Cajun Butter Gravy Meatloaf
A Twist On A Classic
If you’re looking for a new way to enjoy meatloaf, this Cajun Butter Gravy Meatloaf is the perfect recipe to add to your dinner rotation. Packed with savory peppers, onions, and Cajun seasoning, it is also smothered in a rich, creamy butter gravy for cozy comfort food with just the right amount of Southern-inspired flavor.
I wanted to create a recipe that was inspired by my famous Classic Meatloaf but with a little twist. I was craving something with bold Cajun flavor and this version turned out even better than I imagined.
It made the perfect Sunday dinner served with creamy mashed potatoes and Cajun butter gravy. The leftovers made incredible sandwiches all week long.
Sometimes all it takes is a few simple changes to turn a classic family favorite into something that feels brand new.
The Seasoning
Tony Chachere’s Original Creole Seasoning is a Louisiana seasoning blend that has become a pantry staple in many kitchens. It’s made with salt, red and black pepper, garlic, and other savory spices.
It’s perfect for adding just the right balance of flavor with a kick of heat.
A little goes a long way, so it seasons the meatloaf beautifully without overpowering it. If you’ve never cooked with it before, don’t be intimidated.
It’s an easy way to add bold, well-rounded flavor to everyday comfort food.
Where To Buy
Tony Chachere’s Original Creole Seasoning has become so popular over the years, it’s now easy to find in most grocery stores. Look for it in the spice aisle alongside the other seasoning blends, or near the Cajun and Creole ingredients, especially if your store has a regional foods section.
If you can’t find it locally, it’s also widely available online. Once you buy a can, you’ll likely find yourself reaching for it to season everything from potatoes and vegetables to chicken, seafood, burgers, and soups.
Mashed Potatoes
I love serving this meatloaf over my favorite Creamy Mashed Potatoes. One trick is draining the potatoes well, then returning them to the warm pot.
Give it another minute or two to let any excess moisture evaporate before mashing them with plenty of butter. Since the gravy already has plenty of bold Cajun flavor, be cautious with salt.
The Gravy
The Cajun butter gravy is what really brings this meal together. It starts with a simple butter and flour roux that creates a silky, velvety texture, then the beef broth and a splash of heavy cream are whisked in.
Garlic powder, onion powder, paprika, Worcestershire sauce, and Tony Chachere’s Original Creole Seasoning give the gravy a rich, savory flavor with just a touch of gentle heat. Let it simmer for a few minutes until it thickens enough to coat the back of a spoon, then spoon it generously over the sliced meatloaf and mashed potatoes.
Try It and Share
I wanted to create a bright, Cajun twist on my Classic Meatloaf, and in my humble opinion, I succeeded. You’ll have to try it and let me know!
You can join the Friends of Tipsy group on Facebook and share your results along with any other recipes you make. Maybe it’ll become the new classic!
Cajun Butter Gravy Meatloaf Recipe
Classic comfort food gets a flavorful twist with this Cajun Butter Gravy Meatloaf. Tender, juicy meatloaf made with peppers, onions, and Cajun seasoning is topped with a rich, creamy butter gravy that's perfect served over mashed potatoes for a hearty family dinner.
Ingredients
- FOR THE MEATLOAF:
- 2 pounds ground beef (85/15)
- 2 tablespoons butter
- 1 small yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 1/2 red bell pepper, finely diced
- 3 cloves garlic, minced
- 2 eggs
- 1 cup seasoned breadcrumbs
- 2 tablespoons milk
- 1 tablespoon Tony Chachere's Original Creole Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire powder (or 1 tablespoon Worcestershire sauce)
- 1 tablespoon ketchup
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh parsley
- MEATLOAF GLAZE:
- 1/2 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tony Chachere's Original Creole Seasoning
- A few dashes of hot sauce (optional)
- CAJUN BUTTER GRAVY:
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 to 2 teaspoons Tony Chachere's Original Creole Seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 350 degrees.
- Melt the butter in a skillet over medium heat. Add the onion, red pepper, and green pepper. Cook for 6 to 8 minutes until softened. Stir in the garlic and cook for another minute. Remove from the heat and let cool for about 10 minutes.
- In a large bowl, combine the ground beef, cooled vegetables, eggs, breadcrumbs, milk, Tony Chachere's seasoning, smoked paprika, Worcestershire powder, ketchup, green onions, and parsley. Mix gently just until combined. Do not overmix.
- Shape into a loaf and place on a parchment-lined baking sheet or into a lightly greased loaf pan.
- In a small bowl, whisk together all of the glaze ingredients. Spread about half over the meatloaf.
- Bake for 45 minutes. Brush with the remaining glaze and continue baking for another 20 to 25 minutes, or until the center reaches 160 degrees.
- Allow the meatloaf to rest for 10 to 15 minutes before slicing.
For The Gravy:
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 2 to 3 minutes until lightly golden.
- Slowly whisk in the beef broth until completely smooth. Stir in the heavy cream, garlic powder, onion powder, paprika, Tony Chachere's seasoning, Worcestershire sauce, black pepper, and cayenne if using.
- Bring to a gentle simmer and cook for 5 to 8 minutes, stirring often, until thickened. Taste and adjust the seasoning if needed.
To Serve
- Slice the meatloaf thick and arrange on plates. Ladle the warm Cajun butter gravy generously over the top. Finish with sliced green onions and a little chopped parsley for a fresh pop of color.
- Serve with green beans, roasted corn, or buttered peas for the perfect comfort food dinner.