*  Exported from  MasterCook  *
 
                               Cajun Meatloaf
 
 Recipe By     : Readers Digest “Cook Now, Serve Later”
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        yellow onion -- chopped
    1      stalk         celery -- chopped
      1/2  medium        green bell pepper -- core, seed, chop
    2                    green onions -- minced
    1      clove         garlic -- minced
    2                    bay leaves
      3/4  teaspoon      salt
      1/2  teaspoon      cayenne pepper
      1/2  teaspoon      black pepper -- freshly ground
      1/4  teaspoon      ground cumin
      1/4  teaspoon      nutmeg
    1      tablespoon    worcestershire sauce
      1/4  teaspoon      Tabasco sauce
    2      tablespoons   unsalted butter
      1/4  cup           milk
      1/4  cup           catsup
      1/2  cup           bread crumbs -- fine, dry
    1      pound         lean ground beef
      1/2  pound         lean ground pork shoulder
    2                    eggs -- slightly beaten
 
 1. Preheat the oven to 375F. Mix the onion, celery, bell pepper, green
 onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumen,
 nutmeg, worcestershire sauce, & tabasco sauce in a medium sized bowl. 
 
 2. Melt the butter in a heavy 10 inch skillet over moderate heat. Add
 the vegetable/spice mixture, & cook, uncovered, for 6 minutes, stirring
 constantly, until the onions & peppers are soft. Remove from the heat &
 let cool until warm to the touch. Discard the bay leaves. Stir in the
 milk, catsup, & bread crumbs. 
 
 3. In a large bowl, combine the beef, pork, eggs, & the bread crumb
 mixture. Pack the meat mixture into a greased, 9 x 5 x 3 loaf pan. 
 
 ****At this point the meatloaf can be covered tightly with aluminum foil
 & stored. Refrigerate for up to 4 days. Freeze for up to 3 months. (
 Place the covered meatloaf in the freezer; when frozen, remove from the
 pan, wrap in heavy duty aluminum foil, label & return to freezer) If you
 intend to microwave the frozen meatloaf, shape the meatloaf in an 8 inch
 round, then cut in half, freeze etc.
 
 4. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it is dark
 brown & pulls away from the sides of the pan. Slice to desired thickness
 & serve with boiled red skin potatoes & zucchinni, pepper, & tomato
 gratin. 
 
 ****Serving Later:
 
 From freezer:  Unwrap the meatloaf, return it to the loaf pan & cover
 with aluminum foil. Bake in a preheated 325F. oven for 35 minutes.
 Remove the foil & bake 40 - 50 minutes longer or until the loaf pull
 away from the sides of the pan; serve as in step # 4.
 
 To Microwave:  Replace the foil with plastic wrap vented on one side.
 Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees
 & microwave on Low (30% power) another 20 minutes or until the loaf is
 defrosted in the center. Microwave on High (100% power) for 10 minutes.
 Rotate the plate 90 degrees & microwave on High (100% power) until the
 juices run clear when the loaf is pierced in the center, or a microwave
 meat thermometer registers 180F. - about 10 minutes longer.. Serve as in
 step # 4.
 
 Per serving:  calories 372, protein 34 g, carbohydrate 12 g, fat 20 g,
 sodium 549 mg, cholesterol 198 mg.
 
 Chris'  Note: This meatloaf is Superb! If you like things a little
 spicier smear some Chipotle puree on top of the meatloaf during the last
 15 minutes of cooking.
 
 Formatted by Christopher E. Eaves <cea260@airmail.net>
 
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