Wednesday, February 26, 2014

Yummy Recipe Wednesday! (Paul Prudhomme's Cajun Meatloaf)

Hello again everyone. Welcome to another Yummy Recipe Wednesday. Well, the warm weather here in the Midwest didn’t last as long as we would have liked so it’s back to cold weather comfort food here on the blog…for now. Meatloaf has always been a fall/winter comfort food for me but today’s meatloaf recipe isn’t just your average everyday meatloaf. Unlike your normal, sometimes bland, meatloaf this Cajun meatloaf is loaded with flavors and spice. The recipe for this amazing meatloaf comes from Paul Prudhomme who is an American celebrity chef that has been credited with popularizing Cajun cuisine. My uncle made this meatloaf many times years ago when he was still with us and it was always a huge success. I personally think this is the best meatloaf in the world and that sentiment has been shared by lots of others who have made or tried this meatloaf. Next time you get the urge to have meatloaf for dinner I highly recommend you give this recipe a try. Drop me a line in the comments below letting me know what you think when you do try it for yourself.

Paul Prudhomme’s Cajun Meatloaf

  • 1 Tbsp Salt
  • 1 tsp Cayenne (Ground Red Pepper)
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Nutmeg
  • 2 Whole Bay Leaves
  • 4 Tbsp Unsalted Butter
  • 3/4 cup Finely Chopped Onion
  • 1/2 cup Finely Chopped Celery
  • 1/2 cup Finely Chopped Green Bell Pepper
  • 1/4 cup Finely Chopped Green Onion
  • 2 tsp Minced Garlic
  • 1 Tbsp Tabasco Sauce
  • 1 Tbsp Worcestershire Sauce
  • 1/2 cup Evaporated Milk
  • 1/2 cup Catsup
  • 1 1/2 lbs Ground Beef
  • 1/2 lb Ground Pork
  • 2 Eggs, lightly beaten
  • 1 cup Very Fine Dry Breadcrumb

1. Combine the first 6 ingredients in a small bowl and set aside.
2. Melt the butter in a 1-quart saucepan over medium heat
3. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire, bay leaves, and seasoning mix; saute until the mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well.
4. Stir in the milk and catsup; continue cooking for about 2 minutes, stirring occasionally.
5. Remove the bay leaves and take the pan off the heat, allowing the mixture to cool to room temperature.
6. Preheat oven to 350 degrees.
7. Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
8. Add the eggs, cooked vegetable mixture (cooled), and the bread crumbs; mix by hand until thoroughly combined.
9. 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.
10. Bake uncovered in the 350 degree preheated oven for 25 minutes, then increase the heat to 400 degrees and continue to cook until done, about 35 minutes longer.
11. Serve immediately as is or with Cajun hot sauce.

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