*  Exported from  MasterCook  *

                             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      md            Yellow onion -- chopped
  1                    Celery rib -- chopped
    1/2  md            Green bell pepper -- core, seed, chop
  2                    Green onions -- minced
  1      cl            Garlic -- minced
  2                    Bay leaves
    3/4  ts            Salt
    1/2  ts            Cayenne pepper
    1/2  ts            Black pepper -- freshly ground
    1/4  ts            Ground cumin
    1/4  ts            Nutmeg
  1      tb            Worcestershire sauce
    1/4  ts            Tabasco sauce
  2      tb            Unsalted butter
    1/4  c             Milk
    1/4  c             Catsup
    1/2  c             Bread crumbs -- fine, dry
  1      lb            Lean ground beef
    1/2  lb            Lean ground pork shoulder
  2                    Eggs -- slightly beaten

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

Melt the butter in a heavy 10" 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.

In a large bowl, combine the beef, pork, eggs, & the bread crumb
mixture. Pack the meat mixture into a greased, 9x5x3" loaf pan.

* At this point the meatloaf can be covered tightly with aluminum
foil & 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" round, then cut in half, freeze etc.

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.

* Serving Later:

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

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 180 F - about
10 minutes longer.

Per serving: calories 372, protein 34 g, carbs 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 <[email protected]>

                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.