Paul Prudhomme's Cajun Meat Loaf
I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit.
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INGREDIENTS
NutritionSeasoning Mix
- 2whole bay leaves
- 1tablespoon salt
- 1
- 1teaspoon black pepper
- 1⁄2teaspoon white pepper
- 1⁄2teaspoon ground cumin
- 1⁄2teaspoon ground nutmeg
- 4tablespoons unsalted butter
- 3⁄4cup finely chopped onion
- 1⁄2cup finely chopped celery
- 1⁄2cup finely chopped green bell pepper
- 1⁄4cup finely chopped green onion
- 2teaspoons minced garlic
- 1tablespoon Tabasco sauce
- 1tablespoon Worcestershire sauce
- 1⁄2cup evaporated milk
- 1⁄2cup catsup
- 1 1⁄2lbs ground beef
- 1⁄2lb ground pork
- 2
- 1cup very fine dry breadcrumb
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DIRECTIONS
- 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. REMOVE BAY LEAVES.
- Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
- Add the eggs, cooked vegetable mixture (cooled) 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° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
- Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".
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