Preheat the oven to 375 degrees. In a large bowl combine the ground beef, ground pork, breadcrumbs, egg, milk, 2 tablespoons Cajun seasoning, half the diced onion, half the diced bell pepper, and the minced garlic. Mix until evenly blended but do not overwork the meat. Shape into a loaf and place in a loaf pan. Bake for 50 to 55 minutes until the internal temperature reaches 160 degrees.

While the meatloaf bakes, heat a skillet over medium heat. Add the remaining onion and bell pepper and cook until softened. Stir in the corn kernels, chopped tomato, remaining tablespoon of Cajun seasoning, salt, and black pepper. Cook for 5 minutes. Pour in the heavy cream and simmer gently for another 5 minutes until the mixture thickens slightly. Remove from heat and stir in the sliced green onions just before serving.

Slice the meatloaf and serve portions with a generous scoop of the warm corn maque choux alongside.