Shelly's Recipe

CAJUN MEAT LOAF - Paul Prudhomme

Category: Meatloaf

Seasoning Mix
2 whole bay leaves
1 tsp each salt, ground cayenne pepper and black pepper
1/2 tsp each white pepper, ground cumin and ground nutmeg

Meatloaf
4 tbsp unsalted butter
3/4 cup finely chopped onions
1/2 cup green bell peppers, chopped
1/4 cup green onions, finely chopped
2 tsp minced garlic
1 tbsp each Tabasco sauce and Worcestershire sauce
1/2 cup each evaporated milk and catsup
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine 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 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 pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. 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 cooking until done, about 35 minutes longer. Serve immediately.