Cajun Meat Loaf

---------- Recipe via Meal-Master (tm) v8.01

Title: Cajun Meat Loaf
Categories: Cajun, Pork/ham, Ground beef, Meatloaf
Yield: 6 servings

-------------------------------SEASONING MIX-------------------------------
2 ea Whole bay leaves 1/2 ts White pepper
1 ts Salt 1/2 ts Ground cumin
1 ts Ground cayenne pepper 1/2 ts Ground nutmeg
1 ts Black pepper

------------------------------MAIN INGREDIENTS------------------------------
4 tb Unsalted butter 1/2 c Evaporated milk
3/4 c Finely chopped onions 1/2 c Catsup
1/2 c Green bell peppers, chopped 1 1/2 lb Ground beef
1/4 c Green onions, finely chopped 1/2 lb Ground pork
2 ts Minced garlic 2 ea Eggs, lightly beaten
1 tb Tabasco sauce 1 c Very fine bread crumbs
1 tb Worcestershire sauce

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"

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