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Paul's Best Ever Meatloaf

My very favorite cousins growing up were the three McAlum sisters. Their mom is my Aunt Sue, my mother’s sister. Their dad built oil refineries all over the world; therefore, the family lived all over the world. His jobs would last for several years, but there were also significant gaps between jobs. During those gaps, they moved in with Mama Nell next door to my house. Those were the best times when they were in town. We played and played and played. Today, they all live in Louisiana and have their own families. A few years ago, I reached out to them suggesting my family come down and visit for a few days after Christmas. A couple of days before our departure I was texting back and forth with them and Kellie, the oldest sister, said we were having dinner at Suzanne’s house, the second sister who is my age. She said Suzanne is making Paul Prudhomme’s meatloaf. Being the foodie I am I thought to myself, we haven’t seen each other in many years and y’all are making stinking meatloaf? Fast-forward to dinnertime of our visit. Y’all, I had to apologize. This dish should not even be called meatloaf. It is one of the best things I’ve ever put in my mouth. Serve alongside some of Jay’s Mashed Potatoes and your Friday friends will make themselves sick over this stuff. It’s just that good. Be sure to serve with Paul’s meat sauce.

Paul's Meatloaf


1/2 stick butter

1 large onion, finely chopped

3 stalks celery, finely chopped

1/2 green bell pepper, finely chopped

1 bundle green onions, finely chopped

2 tablespoons minced garlic

2 good dashes of hot sauce

2 good dashes of Worcestershire sauce

2 bay leaves

1 tablespoon salt

1 teaspoon cayenne pepper

1 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

1/2 cup evaporated milk

1/2 cup ketchup

1 pound ground beef

1 pound ground pork

2 eggs, beaten

1 cup bread crumbs


Preheat oven to 350 degrees. Melt the butter in a large skillet over medium heat. Add the onions, celery, bell pepper, green onions, garlic, hot sauce, Worcestershire sauce and all the dry seasonings. Sauté the mixture until vegetables are tender. Add in the milk and ketchup. Cook 2-3 more minutes. Set mixture aside and allow it to cool to room temperature. In a large mixing bowl, combine the ground beef, pork, eggs, vegetable mixture (remove the bay leaves), and bread crumbs. Mix well. Transfer the beef mixture to a large baking sheet with a rimmed edge like a jelly roll pan. I like to use a piece of parchment paper to keep the meat from sticking. Shape the mixture into a loaf about 2 inches high, 6 inches wide, and a foot long. Bake uncovered for 25 minutes. Increase heat to 400 degrees and cook 35 minutes longer. Remove from heat and serve with Paul's meat sauce.

This recipe works with all beef If you don't have pork.

FNPP Paul's Meatloaf
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