Cajun meat loaf #2 from paul prudhomme
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Cajun meat loaf #2 from paul prudhomme
  Cajun    Meat    Loaf  
Last updated 6/12/2012 12:42:30 AM. Recipe ID 1513. Report a problem with this recipe.
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      Title: Cajun meat loaf #2  from paul prudhomme
 Categories: Cajun, Meats
      Yield: 6 Servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      2    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    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" Submitted
  By MICHELLE BRUCE On 01-06-95
 




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Recipe ID 1513 (Apr 03, 2005)

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