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Cajun Meatloaf
1 medium yellow onion, chopped
1 rib celery, chopped
1/2 medium green bell pepper, chopped
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
Preheat the oven to 375F. Mix the onion, celery, bell pepper,
green onions, garlic, bay leaves, salt, cayenne pepper,
black pepper, cumin, nutmeg, Worcestershire sauce, and
Tabasco sauce in a medium bowl. Melt the butter in a heavy
10 inch skillet over moderate heat. Add the vegetable/spice
mixture, and cook, uncovered, for 6 minutes, stirring
constantly, until the onions and peppers are soft.
Remove from the heat and let cool until warm to the touch.
Discard the bay leaves. Stir in the milk, catsup and bread
crumbs. In a large bowl, combine the beef, pork, eggs, and the
bread crumb mixture.
Pack the meat mixture into a greased, cast iron skillet.
Bake the meatloaf, uncovered, for 50 to 55 minutes or until
it is dark brown and pulls away from the sides of the pan.
Allow to rest 10 minutes before slicing.
ENJOY!!!
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