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CaWino
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Joined: 08/01/05
Posts: 579
Loc: Hickory, NC...originally SF Ba...
Cajun Meatloaf
      #999291 - 04/26/09 11:30 AM (97.82.175.207)

This is one of my favorite recipes and makes wonderful sandwiches.

Cajun Meat Loaf
Courtesy of Paul Prudhomme's Louisiana Kitchen Cookbook

Makes 6 servings

This is best using both ground beef and ground pork, as the pork gives more flavor diversity. However, you can make it with ground beef only.

Seasoning Mix:
2 whole bay leaves
1 tablespoon salt
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg

4 tablespoons unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onions
2 teaspoons minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup

1 1/2 pounds ground beef
1/2 pound ground pork
2 eggs, lightly beaten
1 cup 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 sauce, 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 ground pork in an ungreased 13 x 9 inch baking pan. Add the eggs, the cooked vegetable mixture, after 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 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 more minutes longer. Serve immediately.

Brad's personal note here....The 1 1\2 inches high is important to how it cooks. I have stacked it higher and it cooks differently with negative results.

Personal note: This is good with mashed potatoes or with potatoes au gratin.

--------------------
Brad
Never wait or hesitate


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