cajun meat loaf

Categories
Cajun/creol
Meats
Yield
6 servings
MeasureIngredient
Bay leaves -- whole
1 teaspoon Salt
1 teaspoon Pepper, cayenne -- ground
1 teaspoon Pepper -- black
½ teaspoon Pepper -- white
½ teaspoon Cumin -- ground
½ teaspoon Nutmeg -- ground
4 tablespoons Butter -- unsalted
¾ cup Onion -- finely chopped
½ cup Pepper, green bell --
  Chopped
¼ cup Onion, green -- chopped
  Fine
2 teaspoons Garlic -- minced
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
½ cup Milk -- evaporated
½ cup Catsup
1½ pounds Beef -- lean ground
½ pounds Pork -- ground
Eggs -- lightly beaten
1 cup Bread crumbs -- very fine
  -----MAIN INGREDIENTS-----

SEASONING MIX

VEGETABLE MIX

MEAT MIXTURE

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 1-½ inches high, 6 inches wide and 12 inches long. Bake uncovered at 350o F for 25 minutes, then raise heat to 400o 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.

Recipe By : From Paul Prudhomme's "Louisiana Kitchen" From: Marjorie Scofield Date: 05-21-95 (159) Fido: Cooking

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