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                              Cajun Meatloaf

Recipe By     : Readers Digest "Cook Now, Serve Later"
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        yellow onion -- chopped
   1      stalk         celery -- chopped
     1/2  medium        green bell pepper -- core, seed, chop
   2                    green onions -- minced
   1      clove         garlic -- minced
   2                    bay leaves
     3/4  teaspoon      salt
     1/2  teaspoon      cayenne pepper
     1/2  teaspoon      black pepper -- freshly ground
     1/4  teaspoon      ground cumin
     1/4  teaspoon      nutmeg
   1      tablespoon    worcestershire sauce
     1/4  teaspoon      Tabasco sauce
   2      tablespoons   unsalted butter
     1/4  cup           milk
     1/4  cup           catsup
     1/2  cup           bread crumbs -- fine, dry
   1      pound         lean ground beef
     1/2  pound         lean ground pork shoulder
   2                    eggs -- slightly beaten

1. Preheat the oven to 375F. Mix the onion, celery, bell pepper, green
onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumen,
nutmeg, worcestershire sauce, & tabasco sauce in a medium sized bowl. 

2. Melt the butter in a heavy 10 inch skillet over moderate heat. Add
the vegetable/spice mixture, & cook, uncovered, for 6 minutes, stirring
constantly, until the onions & peppers are soft. Remove from the heat &
let cool until warm to the touch. Discard the bay leaves. Stir in the
milk, catsup, & bread crumbs. 

3. In a large bowl, combine the beef, pork, eggs, & the bread crumb
mixture. Pack the meat mixture into a greased, 9" x 5" x 3" loaf pan. 


& stored. Refrigerate for up to 4 days. Freeze for up to 3 months. (
Place the covered meatloaf in the freezer; when frozen, remove from the
pan, wrap in heavy duty aluminum foil, label & return to freezer) If you
intend to microwave the frozen meatloaf, shape the meatloaf in an 8 inch
round, then cut in half, freeze etc.

4. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it is dark
brown & pulls away from the sides of the pan. Slice to desired thickness
& serve with boiled red skin potatoes & zucchinni, pepper, & tomato
gratin. 



From freezer:  Unwrap the meatloaf, return it to the loaf pan & cover
with aluminum foil. Bake in a preheated 325F. oven for 35 minutes.
Remove the foil & bake 40 - 50 minutes longer or until the loaf pull
away from the sides of the pan; serve as in step # 4.

To Microwave:  Replace the foil with plastic wrap vented on one side.
Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees
& microwave on Low (30% power) another 20 minutes or until the loaf is
defrosted in the center. Microwave on High(100% power) for 10 minutes.
Rotate the plate 90 degrees & microwave on High(100% power) until the
juices run clear when the loaf is pierced in the center, or a microwave
meat thermometer registers 180F. - about 10 minutes longer.. Serve as in
step # 4.

Per serving:  calories 372, protein 34 g, carbohydrate 12 g, fat 20 g,
sodium 549 mg, cholesterol 198 mg.

Chris'  Note: This meatloaf is Superb! If you like things a little
spicier smear some Chipotle puree on top of the meatloaf during the last
15 minutes of cooking.

Formatted by Christopher E. Eaves <cea260@airmail.net>

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