Community Pick
Paul Prudhomme's Cajun Meat Loaf
photo by Tony G
- Ready In:
- 1hr 20mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
Seasoning Mix
- 2 whole bay leaves
- 1 tablespoon salt
- 1 teaspoon cayenne (ground red pepper)
- 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 onion
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely chopped green bell pepper
- 1⁄4 cup finely chopped green onion
- 2 teaspoons minced garlic
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup evaporated milk
- 1⁄2 cup catsup
- 1 1⁄2 lbs ground beef
- 1⁄2 lb ground pork
- 2 eggs, lightly beaten
- 1 cup very fine dry breadcrumb
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".
Questions & Replies
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I’ve made this in the past and love it. I have a daughter with dietary restrictions and was considering trying it without onion or garlic. It was a so flavourful I think it might still be great. Any tweaks suggested that would improve it in this scenario? Oops somehow was posted twice. Must have happened when signing up.
Reviews
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I have made this meatloaf mean times to rave reviews from everyone who has tried it. I've found the recipe works best when you stick to the proportions exactly and make sure the vegetables are truly finely chopped. Following these steps give the meatloaf a very silky texture and even taste profile. I LOVE this recipe.
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This is the very best meatloaf that anyone could make. I've made it for company and then had to send the recipe home with some of guests.. Everyone in my family has it and makes no other.<br/>I did, however, make a slight change in an effort to reduce calories by using 2% or no fat evaporated milk, use a lean beef and combination turkey and pork for a little less fat. I have made it exactly as the recipe is written and the lower fat/calorie recipe tastes no different. Just don't cook it as long since it can dry out because of the lesser amount of fat.
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RECIPE SUBMITTED BY
Tracey D Mizell
Fort Worth, 57