"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Farris Cajun Meat Loaf Recipe

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This recipe for Farris Cajun Meat Loaf, by , is from Zion Baptist Church WMU Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bridget Evans


2 whole bay leaves
1 tsp salt
1 tsp ground cayenne pepper
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg
4 T. Unsalted Butter
3/4 c. finely chopped onions
1/2 c. green bell peppers, chopped
1/4 c. green onions, finely chopped
2 tsp. minced garlic
1 T. tabasco sauce
1 T. worcestershire sauce
1/2 c. evaporated milk
1/2 c. ketchup
1 1/2 lbs. ground beef
1/2 lb. ground pork
2 Eggs, lightly beaten
1 c. fine bread crumbs

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, Worcestershire 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 ketchup.
Continue cooking for about 2 minutes, stirring occasionally.
Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
Add the eggs, cooked vegetable mixture (cooled) 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 for 25 minutes, then raise heat to 400 and continue to cook until done, about 35 minutes longer.

Personal Notes:
Personal Notes:
We always had this at my Great Uncle James and Aunt Sue Farris's house that lived in MS. I loved visiting them as a kid. They had a farm and were dog breeders. It was always like visiting a real Dr. Doolittle. They had everything it seemed like. We would always visit them when we came for a visit from West Virginia and we always had a homemade lunch. It was always a great visit with great family and great food.




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