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CAJUN MEAT LOAF

Category:    Main dishes, Meats
Yield:6 servings
 
-------------------------------SEASONING MIX-------------------------------
      2 ea Whole bay leaves                  1/2 ts White pepper
      1 ts Salt                              1/2 ts Ground cumin
      1 ts Ground cayenne pepper             1/2 ts Ground nutmeg
      1 ts Black pepper                  

------------------------------MAIN INGREDIENTS------------------------------
      4 tb Unsalted butter                   1/2 c  Evaporated milk
    3/4 c  Finely chopped onions             1/2 c  Catsup
    1/2 c  Green bell peppers, chopped     1 1/2 lb Ground beef
    1/4 c  Green onions, finely chopped      1/2 lb Ground pork
      2 ts Minced garlic                       2 ea Eggs, lightly beaten
      1 tb Tabasco sauce                       1 c  Very fine bread crumbs
      1 tb Worcestershire sauce           
 
  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"
 

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