Chef Paul Prudhomme's Cajun Meatloaf
- 2 bay leaves
- 1 T salt (although I don't typically use this much)
- 1 t cayenne pepper
- 1 t black pepper
- 1/2 t white pepper
- 1/2 t cumin
- 1/2 t nutmeg
- 4 tablespoon unsalted butter
- ¾ cup finely chopped onions
- ½ cup finely chopped celery
- ½ cup finely chopped green bell pepper
- ¼ cup finely chopped green onion
- 2 t. minced garlic
- 1 T Tabasco
- 1 tablespoon Worcetershire sauce
- ½ cup evaporated milk
- ½ cup catsup
- 1½ lbs ground beef
- ½ lb ground pork
- 2 eggs, lightly beaten
- 1 cup very fine dry bread crumbs
Melt the butter in a saucepan over medium heat. Add the onions, celery, bell pepper, green onion, seasoning mix, garlic, Tabasco, Worcestershire sauce, and bay leaves. Cook, stirring occasionally and scraping the bottom of the pan until the mixture starts sticking excessively, about 6 minutes. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow to cool at room temperature.
Preheat the oven to 350°F.
Place the beef and pork in a large mixing bowl. Add the eggs, cooked vegetable mixture (remove bay leaves) and bread crumbs. Mix by hand, being careful not to overmix. Place mixture in an ungreased 13" x 9" baking pan. Shape into a loaf that is about 12 x 6 x 1-1/2 inches - - it will not touch the sides of the pan - - and bake uncovered for 25 minutes. Raise heat to 400°F and continue cooking until done, approximately 35 minutes.
We served with baked mashed potatoes, salad, and lima beans.