Cajun Meatloaf
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, nutmeg, worcestershire sauce, & tabasco sauce in a medium sized bowl.
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 & stored. Refrigerate for up to 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 with aluminum foil. Bake in a preheated 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 # 4.
To Microwave: Replace the foil with plastic wrap vented on one side. Microwave on Low (30% power) for 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 meat thermometer registers 180F. - about 10 minutes longer.. Serve as in step # 4.
Per serving: calories 372, protein 34 g, carbohydrate 12 g, fat 20 g, sodium 549 mg, cholesterol 198 mg.
