MMMMM-----------------------SEASONING MIX----------------------------
2 Bay leaves
1 ts Salt
1 ts Cayenne pepper
1 ts Black pepper
1/2 ts White pepper
1/2 ts Ground cumin
1/2 ts Ground nutmeg
MMMMM---------------------VEGETABLE MIXTURE--------------------------
2 tb Unsalted butter
3/4 c Onions; finely chopped
1/2 c Celery; finely chopped
1/2 c Bell pepper; finely chopped
1/4 c Green onions; finely chopped
2 ts Garlic; minced
1 tb Tabasco sauce
1 tb Worcestershire sauce
1/2 c Evaporated milk
1/2 c Catsup
MMMMM--------------------------MEAT MIX-------------------------------
1 1/2 lb Ground beef
1/2 lb Ground pork
2 Eggs; lightly beaten
1 c Very fine dry bread crumbs
NOTE: Takes 2 1/2 hours from chopping to finished dinner on table.
Make cajun dry roux sauce (#308) as meat loaf is baking.
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,
Worchestershire 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 13 by 9 baking pan.
Add the eggs, the cooked vegetable 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 1 1/2
inches high, 6 inches wide and 12 inches long. Bake uncovered at 350
degrees for 25 minutes, then raise heat to 400 degrees and continue
cooking until done, about 35 minutes longer. Serve immediately as is
or with "Very Hot Cajun Sauce for Beef" (separate recipe).
NOTE: Make 4 small meat loafs.
Meat mixture is very moist. Form 4 mini loafs the best you can by
hand and place in 4x6 mini loaf pans. I used disposable aluminum pans
and placed those on large baking sheet before placing in oven.
Bake at 350 for 30 minutes, drain fat from pans, place back in oven -
raise temperature to 400 and bake another 35 min.
When done, remove from pans and place on plate to cool before
freezing.
From Chef Paul Prudhomme's "Louisiana Kitchen".
Variation:
To reduce spice level, reduce both cayenne and tabasco to 1/2 ts.
from the kitchen of Dale & Gail Shipp, Columbia Maryland.
For the 2007 Picnic, we made meatballs.
MAKES 34 good size meat balls.
Made into meatballs using 1/8 cup scoop, placed on rack on rimmed
cookie sheet and baked in the convection oven 350 F (read 325 F)
for 30 minutes.
