Cajun Meat Loaf, Revised

* Exported from MasterCook *

CAJUN MEAT LOAF, REVISED

Recipe By :
Serving Size : 999 Preparation Time :0:00
Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SEASONING MIX-----
2 Bay leaves
1 t Salt
1/2 ts Cayenne pepper
1 t Black pepper
1/2 ts White pepper
1/2 ts Ground cumin
1/2 ts Ground nutmeg
-----VEGETABLE MIXTURE-----
2 tb Unsalted butter
3/4 c Finely chopped onions
1/2 c Finely chopped celery
1/2 c Finely chopped bell pepper
1/4 c Finely chopped green onions
2 ts Minced garlic
1/2 ts Tabasco sauce
1 tb Worcestershire sauce
1/2 c Evaporated milk
1/2 c Catsup
-----MEAT MIX-----
1 1/2 lb Ground beef
1/2 lb Ground pork
2 Eggs, lightly beaten
1 c Very fine dry bread crumbs

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 13 by 9
backing pan. Add the eggs, the cooked vegetable
mixture (removing the bay leaves) and the bread
crumbs. 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 degrees for 25
minutes, then raise heat to 400 degrees and continue
cooking until done, about 35 minutes longer. Serve
immediately as is or with "Very Hot Cajun Sauce for
Beef" (separate recipe).

Adapted from Chef Paul Prudhomme's "Louisiana
Kitchen". (hot spice level reduced by us, but
otherwise unchanged.)



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