Cajun Meatloaf
Years ago Greg met Paul Prudhomme, the famous chef from Louisiana, at a book signing. Greg bought me a signed recipe book as a surprise, and I have enjoyed making so many of those recipes over the years. But I must say the page with this Cajun meat loaf recipe is the most worn and stained. This recipe may take a bit of prep time, but believe me it is worth it.
Now, I know every one has a favorite recipe for this comfort food, but this one is by far the best I’ve tried. It is moist and tasty—but be warned: it can be spicy for some. If you don’t care for spicy heat, simply cut back on the ground peppers and Tabasco and enjoy!
Ingredients:
- 2 whole bay leaves
- 1 teaspoon salt
- 1 teaspoon cayenne 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 onions, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup carrot, grated
- 1/2 cup green bell peppers, finely chopped
- 1/4 cup green onions, finely chopped
- 2 teaspoons minced garlic
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup evaporated milk
- 1/2 cup catsup
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 2 large eggs, lightly beaten
- 1 cup very fine dry bread crumbs
Directions:
- Combine the seasonings in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, carrot, 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 13×9 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 degrees F for 25 minutes, then raise heat to 400 degrees F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This can be made with just ground beef, but the pork gives more flavor diversity.
Serves 6.
6 comments
Alyssa | February 17, 2011
Oh my, that looks so good! Thanks for sharing!
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Lindy | February 17, 2011
Thank you for sharing. I will try it this weekend.
In Christ
Lindy
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Cindy | February 18, 2011
Love to cook! Will definitely try this. Thanks and God Bless
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Melanie | February 19, 2011
This is lovely thank you for sharing Cathe, can't wait to cook this for my fiance, once we are together.
Have A Blessed Day
Melanie
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Susan | December 22, 2011
This was tasty also. I used a vegetable protein instead of the beef.
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Megan | January 20, 2012
One of my favorite go to's!! I never measure exact so everytime I make it, it comes out different.. but nevertheless it's the best meatloaf I've ever made. Thanks for sharing!!
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