Cajun meat loaf~ revised
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Cajun meat loaf~ revised
  Cajun    Meat    Loaf  
Last updated 6/12/2012 12:42:30 AM. Recipe ID 1514. Report a problem with this recipe.
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      Title: Cajun meat loaf~ revised
 Categories: Main dish, Meats
      Yield: 999 Servings
 
MMMMM-----------------------SEASONING MIX----------------------------
      2    Bay leaves
      1 ts Salt
    1/2 ts Cayenne pepper
      1 ts Black pepper
    1/2 ts White pepper
    1/2 ts Ground cumin
    1/2 ts Ground nutmeg

MMMMM---------------------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

MMMMM--------------------------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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Recipe ID 1514 (Apr 03, 2005)

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