Louisiana Cajun Meatloaf

 Hey friends,

Welcome back to my Cooking Page. Today we have a real treat, especially for me since I get to eat it!!

We are taking a trip to CAJUN Country for Paul Prudhomme's Cajun Meatloaf.

You can find this delightful book through Amazon. We scored ours at the local Library's Book Sale for a whopping DOLLAR!

If you remember the past posting, we said that November we would be serving Meatloaf for the Monthly Master Gardeners Meeting.

We opted for our WEST VIRGINIA MEATLOAF ,  but this Cajun Meatloaf was one we found while researching some ideas.

It was a bit complicated for a large group and we didn't want anything too spicey.

But for the folks at this Homestead, it was perfect !!!!

Let's get into it.

SEASONING MIX

2 Whole Bay Leaves

1 tsp SALT

1 tsp Ground red pepper (or Cayenne)

1 tsp Black Pepper

1/2 tsp White Pepper

1/2 tsp Ground Nutmeg

Meatloaf

4 TBL Unsalted Butter

3/4 Cup finely chopped Onion

1/2 Cup finely chopped Celery

1/2 Cup finely chopped Green Bell Peppers

1/4 Cup finely chopped Green Onions

2 tsp Minced Garlic

1 TBL Tabasco Sauce

1 TBL Worchestershire Sauce

1/2 Cup Evaporated Milk

1/2 Cup Catsup

1.5 LBS Ground Beef

1/2 LB Ground Pork

2 Eggs, lightly beaten

1 Cup Very fine Bread Crumbs

Combine the seasoning mix in a small bowl and set aside.

Melt the butter in a 1 QT Saucepan over medium heat.

Add the Onions, Celery,Bell Peppers, Green Onions, Garlic, Tabasco Sauce, who's your sister sauce, and the seasoning mix.

Saute until the mixture starts sticking excessively. (About 6 minutes), stirring occasionally and scraping the pan bottom well. Stir in the Milk and the catsup.

Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.

Place the Ground Beef and Pork in an ungreased 13x9 baking pan.

(I put it in a bowl FIRST, then mixed it by hand.)

Add the Eggs, the cooked vegi mixture, (remove the Bay Leaves) 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 1.5 inches high, 6 inches wide, and 12 inches long.

Bake uncovered at 350 degrees for 25 minutes, then raise the heat to 400 degrees and continue cooking until done. (About 35 minutes longer)

While it cooks, let's go out on the courtyard and play with the president while we enjoy a grown-up beverage.

My radio friends will appreciate the mug.

Now that the dog is tuckered out, and I am refreshed, let's pull this out of the oven.

Doesn't that look amazing?

While the meatloaf cooled a bit, I boiled up some small red taters, with butter and some dried Parsley to serve as a side dish.

It was SOOOOOO GOOOOOOD !!!! 

For us meatloaf lovers, the mark of Great Meatloaf is how it works as a sandwich the next day.

It did NOT disappoint.

Yes, I had another adult beverage, sue me. And some left-over taters.

This recipe' checked ALL the boxes. Hope you take the time to try it. You'll thank me later.

Coming up next time on "Let's Cook", we are making a Ragu Sauce in the Insta- Pot from a recipe in this month's COOK'S COUNTRY.

You're gonna LOVE it!!!

See you then.

God Speed, Mother Nature