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Cajun Meat Loaf 2 From Paul Prudhomme

Ingredients
 


SEASONING MIX

2 whole bay leaves
1 tsp salt
1 tsp ground cayenne pepper
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg

MAIN INGREDIENTS

4 tbsp unsalted butter
3/4 cup finely chopped onions
1/2 cup green bell peppers, chopped
1/4 cup green onions, finely chopped
2 tsp minced garlic
1 tbsp tabasco sauce
1 tbsp worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 lb ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine bread crumbs




 
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Preparation
 
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" Submitted
By MICHELLE BRUCE On 01-06-95

 

 
Servings: 6

 

 

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