MM: Cajun Meat Loaf
---------- Recipe via Meal-Master (tm) v8.05
Title: Cajun Meat Loaf
Categories: Ethnic, Main dish, Meats
Yield: 6 Servings
-----------------------SEASONING MIX-----------------------
2 Bay leaves; whole
1 ts Salt
1 ts Pepper, cayenne; ground
1 ts Pepper, black
1/2 ts Pepper, white
1/2 ts Cumin, ground
1/2 ts Nutmeg, ground
---------------------MAIN INGREDIENTS---------------------
4 tb Butter, unsalted
3/4 c Onion; finely chopped
1/2 c Pepper, green bell; chopped
1/4 c Onion, green; chopped fine
2 ts Garlic; minced
1 tb Tabasco sauce
1 tb Worcestershire sauce
1/2 c Milk, evaporated
1/2 c Catsup
1 1/2 lb Beef, lean ground
1/2 lb Pork, ground
2 Eggs; lightly beaten
1 c Bread crumbs, very fine
Combine the seasoning mix ingredients in a small bowl
and set aside. Melt the butter in a 1-quart saucepan
over medium heat. Add the onions, celery, bell
peppers, green onions, garlic, tabasco, Worcestershire
and seasoning mix. Saute until mixture starts sticking
excessively, about 6 minutes, stirring occasionally
and scraping the pan bottom well.
Stir in the milk and catsup. Continue cooking for
about 2 minutes, stirring occasionally. Remove from
heat and allow mixture to cool to room temperature.
Place the ground beef and pork in an ungreased
13x9-inch baking pan. Add the eggs, the cooked
vegetable mixture and the bread crumbs, remove the bay
leaves. Mix by hand until thoroughly combined. In the
center of the pan, shape the mixture into a loaf that
is about 1-1/2 inches high, 6 inches wide and 12
inches long. Bake uncovered at 350� F for 25 minutes,
then raise heat to 400� F and continue cooking until
done, about 35 minutes longer.
Serve immediately as is or with Very Hot Cajun Sauce
for Beef. This is best using both ground pork and
ground beef, as the pork gives more flavor diversity.
However, you can make it with ground beef only.
From Paul Prudhomme's "Louisiana Kitchen"
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