Paul Prudhomme's Cajun Meat Loaf

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 whole bay leaves
• 1 tablespoon salt
• 1 teaspoon cayenne (ground red pepper)
• 1 teaspoon black pepper
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 4 tablespoons unsalted butter
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 1/4 cup finely chopped green onion
• 2 teaspoons minced garlic
• 1 tablespoon tabasco sauce
• 1 tablespoon worcestershire sauce
• 1/2 cup evaporated milk
• 1/2 cup catsup
• 1 1/2 lbs ground beef
• 1/2 lb ground lamb
• 2 eggs, lightly beaten
• 1 cup very fine dry breadcrumb

Recipe

• 1 combine the seasoning mix ingredients in a small bowl and set aside.
• 2 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.
• 3 saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
• 4 stir in the milk and catsup.
• 5 continue cooking for about 2 minutes, stirring occasionally.
• 6 remove from heat and allow mixture to cool to room temperature.
• 7 place ground beef and lamb in an ungreased 9 x 13 inch baking pan.
• 8 add the eggs, cooked vegetable mixture (cooled), removing the bay leaves and the bread crumbs. mix by hand until thoroughly combined.
• 9 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.
• 10 bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
• 11 serve immediately as is or with "very hot cajun sauce for beef".