I recently purchased a cookbook from our women's group at church and it has not disappointed. One of the recipes inspired me to create this version of meatloaf and it is delicious.
There's something about meatloaf that brings back wonderful childhood memories, but I can never make meatloaf like my mom's. Perhaps it's due to the fact that no measuring is involved. 
This meatloaf has some of the traditional ingredients my mom uses, but with a bit of a Cajun twist.
Just think of a gumbo: sauteed veggies, tomato, Cajun seasoning, but it all comes together as a meatloaf instead.
I did discover that meatloaf is not photogenic. Maybe it has something to do with my beginner level photography skills, but the photographs of the final product do not do the taste justice.
If you're looking for a new twist to your mom's meatloaf, this is the recipe for you. Serve it up with some mashed potatoes and veggies, or even some macaroni and cheese and you'll be feeling the comforts of home within minutes.
Cajun Meatloaf
2 T butter
1/3 cup finely chopped onion
1/4 cup diced green pepper
1 1/2 Tablespoons blackened cajun seasoning {mine was purchased at Fresh Market, but I'm sure any brand would do}
1/2 Tablespoon Worcestershire sauce
1 teaspoon minced garlic
1 bay leaf
1/4 cup milk
1/4 cup ketchup
1 pound ground beef
1 egg
1/2 cup rolled oats
Glaze Topping:
1/3 cup ketchup
1/3 cup brown sugar
2 teaspoons Worcestershire sauce
Preheat oven to 350F. Place butter in a medium sized skillet and melt over medium heat. Add onion and pepper and saute until tender. Add all the seasonings and cook for about 5 minutes. Stir in the milk and ketchup; cook for about 2 minutes. Remove the bay leaf. Let cool slightly.
In a large mixing bowl, mix cooked sauce mixture, ground beef, egg and oats. Stir to combine. Form into a loaf and place in a greased baking dish. Bake for one hour.
In a small bowl combine ketchup, brown sugar and Worcestershire sauce to form a glaze topping. Spread on top of baked meatloaf. Place under the broiler for about 5 minutes, until bubbly.
source: adapted from A Taste of Redeemer cookbook
