Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 pounds ground beef

  3. 1/2 pound ground pork

  4. 2 eggs -- lightly beaten

  5. 1/2 cup very fine bread crumbs

  6. 1/4 pound 3 tbsp unsalted butter

  7. 3/4 cup finely chopped onions

  8. 3/4 cup finely chopped celery

  9. 1/2 cup green bell peppers -- chopped

  10. 1 tablespoon 1 tsp minced garlic

  11. 1 tablespoon Worcestershire sauce

  12. 1/2 teaspoon Tabasco sauce

  13. **meat seasoning mix**

  14. 2 teaspoons cayenne pepper

  15. 1 1/2 teaspoons salt

  16. 1 1/2 teaspoons black pepper

  17. 1 1/4 teaspoons white pepper

  18. 3/4 teaspoon ground cumin

  19. 3/4 teaspoon dried thyme leaves

  20. 3/4 cup evaporated milk

  21. 2 pounds potatoes -- peeled & quartered

  22. 1 teaspoon salt

  23. 1 teaspoon white pepper

  24. 1 1/2 cups julienne carrots -- (see note)

  25. 1 cup julienne onions -- (see note)

  26. **vegetable seasoning mix**

  27. 1/2 teaspoon salt

  28. 1/4 teaspoon white pepper

  29. 1/4 teaspoon onion powder

  30. 1/4 teaspoon garlic powder

  31. 1/4 teaspoon cayenne pepper

  32. **vegetables**

  33. 1 1/2 cups julienne zucchini --

  34. 1 cup julienne squash -- (see note)

  35. hot Cajun sauce/beef

Instructions Jump to Ingredients ↑

  1. NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these into strips 1/8 inch wide and 2 inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips.

  2. In a 13x9-inch ungreased baking pan, combine the beef and pork. Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat seasoning mix. Sauté over high heat about 5 minutes, stirring frequently and scraping the pan bottom well. Remove from heat and cool. Add the sautéed vegetable mixture and 1/4 cup of the milk to the meat and mix well by hand. Form into a 12x8-inch loaf and center in the pan. Bake at 450F until brown on top, about 30 minutes. Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat and drippings aside. Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 cup of the water. Place the potatoes, while still hot, in a large mixing bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white pepper. Stir with a wooden spoon until broken up, then beat with a metal whisk (or electric mixer with a paddle) until creamy and velvety smooth. (NOTE: Mix in some of the reserved potato water if potatoes are not creamy enough.) In a large skillet (preferably non-stick) combine the reserved drippings with the carrots, onions and vegetable seasoning mix; sauté over high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow squash and continue sautéing until vegetables are noticeably brighter in color, about 3 to 4 minutes, stirring occasionally. Remove from heat. Mound undrained vegetables on top of the meat loaf, away from the edges. Layer the mashed potatoes evenly over the top of the vegetables and top edges of the meat, using all the potatoes. Bake at 525F until brown on top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot Cajun Sauce (see recipe) under each serving.

  3. From Paul Prudhommes "Louisiana Kitchen"


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