Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Ground beef
1/2 lb Ground pork
2 Eggs -- lightly beaten
1/2 c Very fine dry breadcrumbs
1/4 lb Butter -- +3 tb
3/4 c Onion -- finely chopped
3/4 c Celery -- finely chopped
1/2 c Green pepper -- finely chopped
1 tb Garlic -- +1 ts, minced
1 tb Worcestershire
1/2 ts Tabasco
Meat Seasoning Mix:
2 ts Cayenne pepper
1 1/2 ts Salt
1 1/2 ts Black pepper
1 1/4 ts Ground white pepper
3/4 ts Ground cumin
3/4 ts Dried thyme
3/4 c Evaporated milk
2 lb White potatoes -- peeled & quartered
1 ts Salt
1 ts White pepper
1 1/2 c Carrots -- julienned
1 c Onions -- julieened
Vegetable Seasoning Mix:
1/2 ts Salt
1/4 ts White pepper
1/4 ts Onion powder
Garlic powder
Cayenne pepper
1 1/2 c Zucchini -- julienned
1 c Yellow squash -- julienned
In a 13x9" ungreased baking pan combine the beef & pork. Mix in
the eggs and breadcrumbs by hand until mixed thoroughly, reserve.
In a 1 qt saucepan combine 3 tb butter with the onions, celery,
green pepper, worcestershire, tabasco, and meat seasoning mix.
Saute over high heat for 5 minutes, stirring frequently and
scraping the bottom well. Remove from heat and let cool. Add
mixture and 1/4 c milk to the meat mixture and mix well by hand.
Form into a 12x8" loaf and center in the pan. Bake in a 450 F oven
for 30 minutes, remove from oven and pour off drippings, reserving
2-1/2 tb drippings. Set meat and drippings aside. Boil the potatoes
until fork tender, drain reserving 1 c potato water. Place the
potatoes while hot in a large mixing bowl. Add remaining butter,
1/2 c milk salt & white pepper. Stir with wooden spoon until broken
up then beat with a whisk or hand held mixer. If potatoes are not
creamy enough beat in some of the reserved water.
In a large skillet combine the reserved drippings with the carrots,
onions, and vegetable seasoning mix. Saute over high heat for 1-1/2
minutes stirring frequently. Add zucchini and yellow squash and
continue saute until noticably bright in color, about 3-4 minutes
stirring once in a while. Remove from heat. Mound the cooked
vegetables on top of the meat loaf, keeping away from edges. Layer
the mashed potatoes evenly over top of of the vegetable layer and
top edges of meat, using all of the potatoes.
Bake at 525 F until brown on top about 8-10 minutes. Serve
immediately.
