PAUL PRUDHOMME'S CAJUN MEAT LOAF

Paul Prudhomme's Cajun Meat Loaf image

I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit.

Provided by Tracey D Mizell

Categories Cajun

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 21

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Ingredients

2 whole bay leaves
1 tablespoon salt
1 teaspoon cayenne (ground red pepper)
1 teaspoon black pepper
1/2 teaspoon white 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 pork
2 eggs, lightly beaten
1 cup very fine dry breadcrumb

Steps:

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.
Saute 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. REMOVE BAY LEAVES.
Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
Add the eggs, cooked vegetable mixture (cooled) 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° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".

*** Explore more Paul Prudhomme's Cajun Meat Loaf Recipes »

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Sthembile Ashley

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I would not recommend this recipe. The meatloaf was bland and the glaze was runny.

Kam Bright

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I thought this recipe was just okay. The meatloaf was a bit dry and the glaze was too sweet for my taste.

Winny Oseghale

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This meatloaf was a bit too spicy for my taste, but my husband loved it. I will probably make it again, but I will use less cayenne pepper next time.

George Rupe

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I was skeptical about the Cajun spices in this recipe, but I was pleasantly surprised. The meatloaf was delicious and the spices gave it a nice kick. I will definitely be making this again.

Melanie Weatherall

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I followed the recipe exactly and the meatloaf turned out perfectly. It was moist and flavorful, and the glaze was delicious. I will definitely be making this again.

Dudieisaacs Isaacs

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This recipe is a keeper! I have made it several times and it is always a hit. The meatloaf is moist and flavorful, and the glaze is amazing.

BRIAN TEJEDA

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I would not recommend this recipe. The meatloaf was bland and the glaze was runny.

Sonia Demyers

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I thought this recipe was just okay. The meatloaf was a bit dry and the glaze was too sweet for my taste.

loretta madkins

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This meatloaf was a bit too spicy for my taste, but my husband loved it. I will probably make it again, but I will use less cayenne pepper next time.

Ethan Russell

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I was skeptical about the Cajun spices in this recipe, but I was pleasantly surprised. The meatloaf was delicious and the spices gave it a nice kick.

adnan aliahsan

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This was my first time making meatloaf and it was a success! The recipe was easy to follow and the meatloaf turned out great. I will definitely be making this again.