Heat the oven to 375°F. In a mixing bowl, combine the ground beef with half the Cajun seasoning, half the chopped onion, and 2 minced garlic cloves. Mix until evenly seasoned.

Shape the mixture into a loaf and place it on a baking sheet. Wrap the bacon slices around the loaf, tucking the ends underneath. Sprinkle the remaining Cajun seasoning on top.

Bake the meatloaf for 45 to 50 minutes until the internal temperature reaches 160°F and the bacon is crisp.

While the meatloaf bakes, heat a large skillet over medium heat. Add the remaining onion, the green bell pepper, and celery. Cook for 4 minutes until softened.

Stir in the rice, diced tomatoes with their juice, chicken broth, sliced okra, and the last minced garlic clove. Season with salt and black pepper.

Bring the rice mixture to a simmer, then cover and cook on low for 20 minutes until the rice is tender and the liquid is absorbed.

Let the meatloaf rest for 5 minutes before slicing. Serve slices alongside the Creole rice and okra.