Title: Cajun Style Meatloaf
Categories: Ethnic Meat
Yield: 1 Servings
| 2 | | Whole bay leaves |
| 1 | ts | Salt to taste |
| 1 | ts | Ground red pepper |
| 1 | ts | Black pepper |
| 1/2 | ts | White pepper |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground nutmeg |
| OTHER INGREDIENTS |
| 4 | tb | Margarine |
| 3/4 | c | Fine chopped onion |
| 1/2 | c | Fine chopped celery |
| 1/2 | c | Fine chopped green pepper |
| 1/4 | c | Fine chopped green onion |
| 2 | ts | Minced garlic |
| 1 | tb | Worcestershire sauce |
| 1/2 | c | Milk |
| 1/2 | c | Ketchup |
| 2 | lb | Ground turkey |
| 2 | | Egg lightly beaten |
| 1 | c | Very fine dry bread crumbs |
Mix together the bay leaves or crush them, salt, red, black and white
peppers, cumin and nutmeg and set aside. In a heavy skillet, melt the
margarine and saute the onion, celery, green pepper, green onion and
garlic, with the worcestershire about 6 minutes. Stir in the seasoning mix,
then the milk and ketchup, and cook 2 minutes. Remove from heat and cool.
This would be a good time to remove the bay leaves if you left them whole.
In an ungreased 13 x 9 inch pan, combine the liquid mixture with the ground
turkey, eggs and bread crumbs, Shape into a loaf, which looks like a
football, and bake, uncovered at 350 degrees for 25 minutes, then at 400
degrees for 35 minutes.