*  Exported from  MasterCook  *
 
                          CAJUN MEAT LOAF, REVISED
 
 Recipe By     : 
 Serving Size  : 999  Preparation Time :0:00
 Categories    : Main Dish                        Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SEASONING MIX-----
    2                    Bay leaves
    1       t            Salt
      1/2   ts           Cayenne pepper
    1       t            Black pepper
      1/2   ts           White pepper
      1/2   ts           Ground cumin
      1/2   ts           Ground nutmeg
                         -----VEGETABLE MIXTURE-----
    2       tb           Unsalted butter
      3/4   c            Finely chopped onions
      1/2   c            Finely chopped celery
      1/2   c            Finely chopped bell pepper
      1/4   c            Finely chopped green onions
    2       ts           Minced garlic
      1/2   ts           Tabasco sauce
    1       tb           Worcestershire sauce
      1/2   c            Evaporated milk
      1/2   c            Catsup
                         -----MEAT MIX-----
    1 1/2   lb           Ground beef
      1/2   lb           Ground pork
    2                    Eggs, lightly beaten
    1       c            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.  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 by 9
   backing 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 continue
   cooking until done, about 35 minutes longer.  Serve
   immediately as is or with “Very Hot Cajun Sauce for
   Beef” (separate recipe).
   
   Adapted from Chef Paul Prudhomme’s “Louisiana
   Kitchen”. (hot spice level reduced by us, but
   otherwise unchanged.)
  
 
 
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