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Cajun Meat Loaf #1

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  • 2 Whole bay leaves
  • 1 ts Salt
  • 1 ts Ground cayenne pepper
  • 1 ts Black pepper
  • 1/2 ts White pepper
  • 1/2 ts Ground cumin
  • 1/2 ts Ground nutmeg
  • 4 tb Unsalted butter
  • 3/4 c Finely chopped onions
  • 1/2 c Green bell peppers; chopped
  • 1/4 c Green onions; finely chopped
  • 2 ts Minced garlic
  • 1 tb Tabasco sauce
  • 1 tb Worcestershire sauce
  • 1/2 c Evaporated milk
  • 1/2 c Catsup
  • 1 1/2 lb Ground beef
  • 1/2 lb Ground pork
  • 2 Eggs; lightly beaten
  • 1 c Very fine bread crumbs


From: (Ron Flannery)
Date: 5 Mar 1995 05:35:51 -0700 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 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. 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 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.
From Paul Prudhomme's "Louisiana Kitchen"
From archives. Downloaded from Glen's MM Recipe Archive,