House of Blues' Cajun Meatloaf

Name: House of Blues' Cajun Meatloaf
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 serving(s)
Ingredients: 4 ounces unsalted butter; 1 1/2 ounces sliced green onions; 1/2 cup chopped yellow onion; 2/3 cup chopped celery; 2/3 cup chopped bell pepper; 1 tablespoon minced garlic; 3/4 cup heavy cream; 3/4 cup ketchup (May use Low Carb Ketchup); 2 1/4 lbs ground beef; 12 ounces ground pork (can omit pork and use 3 lbs hamburger meat); 4 eggs (3 eggs if Low Carb); 1 1/2 cups fresh breadcrumbs (substitute pork rinds for Low Carb); 1 tablespoon hot sauce; 1 1/2 tablespoons Worcestershire sauce; 1 1/2 teaspoons salt; 1 1/2 teaspoons cayenne; 1 1/2 teaspoons black pepper

Submitted by Tex1957

"I got this recipe from the Orlando Sentinel under Thought You'd Never Ask - LOCAL RESTAURANT RECIPES - This dish is spicy and my favorite meatloaf. I have added notes to make this low carb. Very good leftovers too."

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Ready In:: 2hrs 30mins
Ingredients:: 17
Serves:: 8

ingredients

4 ounces unsalted butter
1 ¹⁄₂ ounces sliced green onions
¹⁄₂ cup chopped yellow onion
²⁄₃ cup chopped celery
²⁄₃ cup chopped bell pepper
1 tablespoon minced garlic
³⁄₄ cup heavy cream
³⁄₄ cup ketchup (May use Low Carb Ketchup)
2 ¹⁄₄ lbs ground beef
12 ounces ground pork (can omit pork and use 3 lbs hamburger meat)
4 eggs (3 eggs if Low Carb)
1 ¹⁄₂ cups fresh breadcrumbs (substitute pork rinds for Low Carb)
1 tablespoon hot sauce
1 ¹⁄₂ tablespoons Worcestershire sauce
1 ¹⁄₂ teaspoons salt
1 ¹⁄₂ teaspoons cayenne
1 ¹⁄₂ teaspoons black pepper

directions

Heat oven to 325°F Line a loaf pan with parchment paper.
Melt butter in large pan. Sauté onions, celery, bell peppers, garlic until tender. Stir in cream, ketchup. Cook 5 minutes. Cool. Combine with remaining ingredients. Fill pan with mixture, packing to make sure there are no air pockets. Bake 2 hours, or until internal temperature is 160°F Let stand at room temperature 10 minutes. Drain grease. Refrigerate 2 hours.
How to make gravy: Saute 1 1/2 pounds mushrooms, 10 ounces diced Spanish onions, 10 ounces diced bell peppers and 10 ounces diced celery in 1/4 cup hot vegetable oil until soft and mushrooms have released their liquid. Add 1/2 teaspoon black pepper, 1/2 ounce Worcestershire sauce and 1 1/2 teaspoons chicken base. Turn off heat. Drizzle in 3 1/2 ounces flour ( Substitute 4 TBSP corn starch for low carb ) . Mix with whisk so that flour is well incorporated. Slowly mix in 48 ounces beef stock with whisk, making sure there are no lumps. Turn on heat. Bring to a simmer. Stir occasionally so gravy does not stick to pan. Simmer 15 minutes on low. Remove from heat. Cover meatloaf slices with gravy.