Ingredients: |
Ingredients: 1 medium size onion, chopped
1 stalk celery, chopped
1/2 medium sweet green pepper, chopped
2 green onions, minced
1 clove garlic, minced
2 bay leaves
3/4 tsp. salt
1/2 tsp. each cayenne and black pepper
1/4 tsp. each ground cumin and nutmeg
1 T. Worcestershire sauce
1/4 tsp. hot red pepper sauce
2 T. unsalted butter or margarine
1/4 cup milk
1/4 cup ketchup
1/2 cup fine dry bread crumbs
1 lb. lean ground beef
8 oz. lean ground pork
2 eggs
|
Directions: |
Directions:Preheat the oven to 375º. Mix the onion, celery, green pepper, green onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumin, nutmeg, Worcestershire sauce, and hot red pepper sauce in a medium-size 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 cool slightly. Discard the bay leaves. Stir in the milk, ketchup, and bread crumbs.
In a large bowl, combine the beef, pork, eggs and the bread crumb mixture. Pack the meat mixture into a greased, 9 x 5 x 3 loaf pan.
Bake the meatloaf, uncovered, for 50 to 55 minutes or until it is dark brown and pulls away from the sides of the pan.
Raw meatloaf may be covered tightly in foil and refrigerated for up to 8 hours or frozen. After frozen, you may remove from pan, wrap tightly and store in freezer for up to 3 months. To cook, unwrap and place back in pan. Cover with aluminum foil and bake in 325º oven for 35 minutes. Remove foil and bake 40 to 50 minutes longer or until loaf pulls away from the sides of the pan. |
This recipe for Cajun Meatloaf is from