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Cajun Meat Loaf

Source of Recipe

From Paul Prudhomme’s “A Louisiana Kitchen”.


List of Ingredients

SEASONING MIX:
2 bay leaves
1 tsp. Salt
1 tsp. Ground cayenne pepper
1 tsp. Ground Black pepper
1/2 tsp. Ground White pepper
1/2 tsp. Ground cumin
1/2 tsp. Ground nutmeg

MAIN INGREDIENTS:
4 Tblsp. Unsalted butter
3/4 cup finely chopped onions
1/2 cup chopped green bell pepper
1/4 cup finely chopped green onions
2 tsp. Minced garlic
1 Tblsp. Tabasco sauce
1 Tblsp. Worcestershire sauce
1/2 cup evaporated milk
1/2 cup ketchup
1-1/2 lbs. Ground sirloin
1/2 lb. Ground pork
2 eggs, lightly beaten
1 cup very fine bread crumbs




Recipe


Combine seasoning mix ingredients in a small bowl and set aside. Melt butter in a 1-qt. Saucepan over medium heat. Add onions, celery, bell pepper, green onions, garlic, Tabasco, Worcestershire, and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.
Place ground beef and pork in an ungreased 13x9-inch pan. Add eggs, cooked vegetable mixture, and bread crumbs. REMOVE BAY LEAVES. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf. Bake, uncovered, at 350° F. for 25 minutes, then raise heat to 400° F. and continue baking until done, about 35 minutes longer. Serve immediately.

**This is best using both beef and pork, but can be made with beef only.**