Cajun Meat Loaf from Paul Prudhomme
Here is a dish that has probably been made in every kitchen. Of course, this dish includes one of Chef Paul’s Seasoning Blends. You can substitute his Meat Magic for the blend. This is a great meal for those on a budget. You can also make great sandwiches with the leftovers.
2 whole Bay Leaves
1 tablespoon Salt
1 teaspoon Cayenne
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 Onions
1/2 cup finely chopped Celery
1/2 cup finely chopped Green Bell Pepper
1/4 cup chopped Green Onions
2 teaspoon 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 Eggs, lightly beaten
1 cup very fine dry 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. Satué until mixture starts sticking excessively, about 6 minutes, stirring occassionally and scraping the pan botten well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occassionally. Remove from heat and allow mixture to cool to room temperature.
Place the ground beef and pork in an ungreased 13×9 baking pan. Add the eggs, the cooked vegetable mixture, removing the bay leaves, 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 degrees for 25 minutes, then raise heat to 400 degrees and contiune cooking until done, about 35 minutes longer. Serve immediately.
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