A flavorful and hearty Cajun-inspired meatloaf recipe with a cheesy topping, perfect for a comforting dinner.
Heat a skillet over medium heat and add a drizzle of oil.
Use a non-stick skillet to prevent sticking and make cleanup easier.
Add minced garlic, diced onion, grated carrot, and chopped red bell pepper to the skillet. Sprinkle with Cajun seasoning and cook, stirring occasionally, until the vegetables are softened.
Cook the vegetables until they are tender but not overly browned for the best flavor.
Stir in the corn kernels and cook for an additional 2 minutes. Remove from heat and let the mixture cool slightly.
Cooling the mixture slightly prevents the egg from cooking prematurely in the next step.
In a large mixing bowl, combine the egg, salsa, ground beef, and the cooked vegetable mixture. Mix until just combined.
Avoid overmixing to keep the meatloaf tender.
Line a baking sheet with aluminum foil and shape the meat mixture into a loaf approximately 9x5 inches.
Using foil makes cleanup easier and helps retain the loaf's shape.
Bake in a preheated oven at 350°F for 1 hour. Sprinkle the top with shredded cheddar cheese and bake for an additional 10 minutes.
Check the internal temperature with a meat thermometer; it should reach 160°F.
Let the meatloaf rest for 5 minutes before slicing. Garnish with fresh parsley before serving.
Resting allows the juices to redistribute, making the meatloaf juicier.
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