Cajun meat loaf #2 from paul prudhomme

Yield: 6 Servings

Measure Ingredient
2 Whole bay leaves
1 teaspoon Salt
1 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
½ teaspoon White pepper
½ teaspoon Ground cumin
½ teaspoon Ground nutmeg
4 tablespoons Unsalted butter
¾ cup Finely chopped onions
½ cup Green bell peppers, chopped
¼ cup Green onions, finely chopped
2 teaspoons Minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
½ cup Evaporated milk
½ cup Catsup
1½ pounds Ground beef
½ pounds Ground pork
2 Eggs, lightly beaten
1 cup Very fine bread crumbs

SEASONING MIX

MAIN INGREDIENTS

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 350F for 25 minutes, then raise heat to 400F 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" Submitted By MICHELLE BRUCE On 01-06-95

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