Cajun Meat Loaf

---------- Recipe via Meal-Master (tm) v8.02

Title: Cajun Meat Loaf
Categories: Cajun, Main dish, Meats
Yield: 6 servings

-------------------------------SEASONING MIX-------------------------------
2 Bay leaves; whole 1/2 ts Pepper, white
1 ts Salt 1/2 ts Cumin, ground
1 ts Pepper, cayenne; ground 1/2 ts Nutmeg, ground
1 ts Pepper, black

------------------------------MAIN INGREDIENTS------------------------------
4 tb Butter, unsalted 1/2 c Milk, evaporated
3/4 c Onion; finely chopped 1/2 c Catsup
1/2 c Pepper, green bell; chopped 1 1/2 lb Beef, lean ground
1/4 c Onion, green; chopped fine 1/2 lb Pork, ground
2 ts Garlic; minced 2 Eggs; lightly beaten
1 tb Tabasco sauce 1 c Bread crumbs, very fine
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 350=F8 F for 25 minutes, then
raise heat to 400=F8 F 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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