Cajun Meatloaf - Prudhomme's

Recipe Ingredients

		Seasoning Mix
2		Bay leaves
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground cayenne pepper
1 teaspoon	5ml	Black pepper
1/2 teaspoon	2.5ml	White pepper
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground nutmeg
		Main Ingredients
4 tablespoons	60ml	Unsalted butter
3/4 cup	46g / 1.6oz	Finely chopped onions
1/2 cup	73g / 2.6oz	Green bell peppers - chopped
1/4 cup	15g / 0.5oz	Green onions - finely chopped
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Tabasco sauce
1 tablespoon	15ml	Worcestershire sauce
1/2 cup	118ml	Evaporated milk
1/2 cup	118ml	Catsup
1 1/2 lbs	681g / 24oz	Ground beef
1/2 lb	227g / 8oz	Ground pork
2		Eggs - lightly beaten
1 cup	146g / 5.1oz	Very fine bread crumbs

Recipe Instructions

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"

Source:
Bon Appetit

Rating

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9.8 (5 votes)

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