CAJUN MEAT LOAF

PAUL PRUDHOMME

Seasoning mix:

2 whole bay leaves
1 Tablespoon salt
1 teaspoon ground red pepper (preferably cayenne)
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg

Meat Loaf

4 Tablespoons unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onions
2 teaspoons minced garlic
1 Tablespoon Tabasco sauce
1 Tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 pounds ground beef
1/2 pound ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.  Melt the butter in a 1 quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.  Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well.   Stir in the milk and 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 un-greased 13 x 9-inch baking pan.  Add the eggs, the cooked vegetable mixture, removing 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 1/2 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.