Cajun Meatloaf My Way and Prudhomme's
photo by Rinshinomori
- Ready In:
- 1hr 4mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
Seasoning Mix
- 2 whole bay leaves
- 1 tablespoon salt
- 1 teaspoon ground pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground nutmeg
-
Meatloaf
- 4 tablespoons butter or 4 tablespoons olive oil
- 3⁄4 cup onion, finely chopped
- 1⁄2 cup celery, finely chopped
- green onion, finely chopped
- 2 garlic cloves, finely minced
- 1 tablespoon Tabasco sauce or 1 tablespoon hot pepper sauce
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup evaporated milk
- 1⁄2 cup ketchup
- 2 lbs ground beef
- 2 eggs, lightly beaten
- 1 cup breadcrumbs
-
Sauce
- 2 tablespoons apple cider vinegar
- 1 1⁄2 teaspoons brown sugar
- 1⁄2 tablespoon Tabasco sauce or 1/2 tablespoon hot pepper sauce
- 1⁄3 cup ketchup
directions
- Preheat the oven to 350 degrees F.
- Combine the seasoning mix ingredients and set aside.
- Melt the butter or olive oil in a saucepan over medium heat and add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire sauce and seasoning mix.
- Saute the mixture using medium to medium high heat until it starts sticking, about 6-8 minutes. Scrape occasionally and let the mixture brown lightly.
- Add the evaporated milk and ketchup. Continue cooking for about 3 minutes, stirring occasionally and remove the bay leaves. Let the mixture to cool to room temperature for easy handling.
- In a large bowl, combine the cooled vegetable mixture with ground beef, eggs, and bread crumbs. Mix well for 8 minutes using circular movement.
- Place the meatloaf mixture on an ungreased 13 x 9 inch baking pan. Shape the mixture into a loaf that is about 3 1/2 - 4 inches high and 5 inches wide.
- Combine the sauce ingredients. Spread the half of sauce all over on the meatloaf and bake for 25 minutes.
- Raised the heat to 400 degrees F. Spread the remaining sauce on the meatloaf and continue to bake for another 35 to 40 minutes.
- After coming out of the oven, let the meatloaf rest for 5-10 minutes before serving.
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RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.