Mexican Cajun Meat Loaf Mexican Cajun Meat Loaf

Author: Canadian Living

This meat loaf has a bicultural, biculinary twist with Cajun spice, salsa and crumbled corn chips. Serve with mashed potatoes. Any leftovers are tasty the next day thinly sliced in a sandwich.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2005



In skillet, heat oil over medium heat; cook garlic, onion, carrot, red pepper, Cajun spice, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add corn; cook for 2 minutes. Let cool slightly.

In large bowl, beat egg; mix in corn chips, salsa and 1/4 cup (50 mL) water. Add vegetable mixture; stir to combine. Mix in beef and pork.

Transfer to foil-lined rimmed baking sheet; form into 9- x 5-inch (23 x 12 cm) loaf. Bake in 350°F (180°C) oven for 1 hour and 20 minutes. Sprinkle with cheese; bake until meat thermometer registers 170°F (75°C), about 10 minutes. Let stand for 5 minutes. Drain off fat. Sprinkle with parsley.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 432 mg
  • Protein 26 g
  • Calories 368.0
  • Total fat 22 g
  • Cholesterol 96 mg
  • Saturated fat 7 g
  • Total carbohydrate 18 g


  • Iron 17.0
  • Folate 10.0
  • Calcium 10.0
  • Vitamin A 34.0
  • Vitamin C 35.0
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Mexican Cajun Meat Loaf