Cajun Meat Loaf

SEASONING MIX

• 2 bay leaves
• 1 Tbsp. salt
• 1 tsp. Cayenne pepper
• 1 tsp. black pepper
• 1 tsp. white pepper
• 1/2 tsp. ground cumin

Combine the seasoning mix ingredients in a small bowl and set aside.

MEATLOAF

• 4 Tbsp. unsalted butter
• 3/4 C. finely chopped onions
• 1/2 C. finely chopped celery
• 1/2 C. finely chopped green pepper
• 1/4 C. finely chopped green onions
• 2 tsp. minced garlic
• 1 Tbsp. Tabasco sauce
• 1 Tbsp. Worcestershire sauce
• 1/2 C. evaporated milk
• 1/2 C. ketchup
• 1 1/2 lb. ground beef
• 1/2 lb. ground pork
• 2 eggs, lightly beaten
• 1 C. very fine bread crumbs

Melt the butter in a 1 qt. 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 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 9×13″ 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″ high, 6″ wide and 12″ long.

Bake uncovered at 350 degrees for 25 mins, then raise the heat to 400 degrees and continue cooking until done, about 35 mins longer. Serve immediately.

Recipe by Donna

Paul Prudhomme’s Cookbook