Cajun Meatloaf

Cajun Meatloaf

Recipe By : Readers Digest "Cook Now, Serve Later"

6 Preparation Time :

Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method -- -- --

1 medium yellow onion -- chopped

1 stalk celery -- chopped

1/2 medium green bell pepper -- core, seed, chop

2 green onions -- minced

1 clove garlic -- minced

2 bay leaves

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper -- freshly ground

1/4 teaspoon ground cumin

1/4 teaspoon nutmeg

1 tablespoon worcestershire sauce

1/4 teaspoon Tabasco sauce

2 tablespoons unsalted butter

1/4 cup milk

1/4 cup catsup

1/2 cup bread crumbs -- fine, dry

1 pound lean ground beef

1/2 pound lean ground pork shoulder

2 eggs -- slightly beaten

1. Preheat the oven to 375F. Mix the onion, celery, bell pepper, green

onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumen,

2. Melt the butter in a heavy

10 inch 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. 3. In a large bowl, combine the beef, pork, eggs, & the bread crumb

mixture. Pack the meat mixture into a greased, 9 x 5 x 3 loaf pan. **At this point the meatloaf can be covered tightly with aluminum foil

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 inch

round, then cut in half, freeze etc.

4. 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

325F. oven for 35 minutes.

Remove the foil & bake 40 - 50 minutes longer or until the loaf pull

away from the sides of the pan; serve as in step

To Microwave: Replace the foil with plastic wrap vented on one side.

30% power

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

180F. - about 10 minutes longer.. Serve as in

step

4.

372, protein

34 g, carbohydrate

12 g, fat

20 g,

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 <cea260

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