Cajun Meat Loaf
Jan. 10th, 2007 10:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
Cajun Meat Loaf
Unsalted butter 6 tbsp
Onions, finely chopped 1 cup
Celery, finely chopped ¾ cup
Green Bell Peppers, finely chopped ¾ cup
Green Onions, finely chopped ½ cup
Garlic, minced 3 tsp
Tabasco Sauce 2 tbsp
Worcestershire Sauce 2 tbsp
Evaporated Milk ¾ cup
Ketchup ¾ cup
Ground Beef 2 lbs
Ground Pork 1 lb
Eggs, lightly beaten 2
Bread Crumbs, very fine, dry 1-2 cups Preparation:
- Seasoning mix:
- Bay Leaves, Whole 3
- Salt 2 tbsp
- Cayenne (or just plain red) Pepper, ground 1½ tsp
- Black Pepper ½ tsp
- White Pepper ¾ tsp
- Cumin, ground ¾ tsp
- Nutmeg, ground ¾ tsp
- Bay Leaves, Whole 3
- 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,Tobasco, Worchestershire and seasoning mix. Sauté until the mixture starts sticking excessively (about six minutes), stirring occasionally. Scrape the pan bottom well.
- Stir in the milk and ketchup and continue cooking for about two minutes, thoroughly stirring the mixture.
- Let cool on a tray in the fridge.
- Mix into the ground pork and beef mixture. Adjust the seasoning and moisture levels with bread crumbs, if the mixture is too moist to hold it’s form.
- Form into loafs about 3-4 inches in diameter. You do this by forming the loaf into a long cylinder on a piece of parchment paper. Wrap the parchment paper in cellophane. Wrap the cellophane in tin foil. That is to say the meat loaf mixture is in the center, the next layer is parchment paper, the next layer after that is cellophane and the outer layer is tin foil.
no subject
Date: 2007-01-11 01:27 pm (UTC)no subject
Date: 2007-01-11 01:50 pm (UTC)no subject
Date: 2007-01-11 06:26 pm (UTC)no subject
Date: 2007-01-11 06:33 pm (UTC)An honest-to-god professional chef told me that. He had a white hat and everything!
no subject
Date: 2007-01-11 06:57 pm (UTC)Meatloaf seems to be a north american thing... I've not eaten it very much & certainly never cooked it... I'll have to try it... what's good to serve with this Cajun version?
no subject
Date: 2007-01-11 10:32 pm (UTC)For drinking I would suggest red wine or something that tastes good.