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Cajun Meatloaf



* Exported from MasterCook *

Cajun Meatloaf

Recipe By : Readers Digest "Cook Now, Serve Later"
Serving Size : 6 Preparation Time :0:00
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,
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.

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@airmail.net>

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