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Cajun Meatloaf

Carol and I are in violent agreement, this is the best meatloaf we have ever eaten. From Chef Paul Prudhomme’s Louisiana Kitchen. To reduce the heat, reduce the amount of the white, black and red pepper, keeping their ratio in tact.

Seasoning Mix:

2 medium bay leaves
1 Tablespoon salt
1 teaspoon cayenne
1 teaspoon black pepper
½ teaspoon white pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg


4 Tablespoons unsalted butter
¾ cup finely chopped onion
½ cup finely chopped celery
½ cup finely chopped bell pepper
¼ cup finely chopped green onions
2 teaspoons minced garlic
1 Tablespoon Worcestershire sauce
½ cup evaporated milk
½ cup ketchup
1½ pounds. ground beef
½ pound Ground pork
2 large eggs, lightly beaten
1 cups very fine dry bread crumbs

Preheat the oven to 350º.

Combine the seasoning mix in a bowl and set aside.

Melt the butter in a saucepan over medium heat. Add the celery, onion, bell pepper, green onions, garlic, Worcestershire sauce and seasoning mix. Sauté until mixture starts sticking extensively, about 6 minutes, stirring occasionally and scraping the bottom of the saucepan frequently. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to return to room temperature.

Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked veggie mixture (removing the bay leaves) and the bread crumbs. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1½" high, 6" wide and 12" long.

Bake, uncovered, at 350 degrees for 25 minutes, then raise the heat to 400 degrees and continue cooking until done, about 35 minutes longer.


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