I used to have a friend with whom I cooked on a regular basis. We found a recipe for "cajun meat loaf"--I have no idea where--and doctored it till we liked it. What makes it "cajun" is the use of the "holy trinity"--celery, onions and bell pepper. I found the recipe as we last made it (I'm guessing around 1990) written in pencil on a piece of note paper. I've made a few changes over the years. The cayenne pepper in the sauce and the Tabasco in the meat loaf both contribute a lot of heat--feel free to adjust to your liking. I use Pomi crushed tomatoes unless it's summer and I can get good tomatoes--but meat loaf is really more of a winter dish-- to me anyway.

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