Cajun meat loaf #1
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Cajun meat loaf #1
  Cajun    Meat    Loaf  
Last updated 6/12/2012 1:11:52 AM. Recipe ID 39549. Report a problem with this recipe.
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      Title: Cajun meat loaf #1
 Categories: Meat
      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
 
  From: rflan@omni.voicenet.com (Ron Flannery)
  
  Date: 5 Mar 1995 05:35:51 -0700 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"
  
  REC.FOOD.RECIPES ARCHIVES
  
  /MISC
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 39549 (Apr 03, 2005)

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