Title: Cajun Meat Loaf
Categories: Cajun Entree Meat Ethnic
Yield: 6 Servings
| SEASONING MIX |
| 2 | | Whole bay leaves |
| 1 | ts | Ground cayenne pepper |
| 1/2 | ts | White pepper |
| 1/2 | ts | Ground nutmeg |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 1/2 | ts | Ground cumin |
| MAIN INGREDIENTS |
| 4 | tb | Unsalted butter |
| 1/2 | c | Green bell peppers, chopped |
| 2 | ts | Minced garlic |
| 1 | tb | Worcestershire sauce |
| 1/2 | c | Catsup |
| 1/2 | lb | Ground pork |
| 1 | c | Very fine bread crumbs |
| 3/4 | c | Finely chopped onions |
| 1/4 | c | Green onions, finely chopped |
| 1 | tb | Tabasco sauce |
| 1/2 | c | Evaporated milk |
| 1 1/2 | lb | Ground beef |
| 2 | | Eggs, lightly beaten |
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 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"