Cajun meat loaf
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Cajun meat loaf
  Cajun    Meat    Loaf  
Last updated 6/12/2012 12:42:30 AM. Recipe ID 1512. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Cajun meat loaf
 Categories: Cajun, Main dish, Meats
      Yield: 6 Servings
MMMMM-----------------------SEASONING MIX----------------------------
      2 ea Whole bay leaves
      1 ts Salt
      1 ts Ground cayenne pepper
      1 ts Black pepper
    1/2 ts White pepper
    1/2 ts Ground cumin
    1/2 ts Ground nutmeg

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

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 1512 (Apr 03, 2005)

[an error occurred while processing this directive]