Meatloaf

This is our favorite meatloaf recipe from Chef Paul "Cajun Meatloaf". We started making the meatloaf into large meatballs using a muffin scoop. I cover a muffin pan loosely with foil and indent each cup to hold the meatball. Poke 2 - 3 holes in each cup with a large wooden skewer to allow grease to drain into cup below.

The gravy is awesome over the meatballs and mashed potatoes.

The meatballs freeze great in the gravy for a quick and easy meal later.

Cajun Meatloaf

Makes 1 loaf

SEASONING MIX

• 2 whole bay leaves
• 1 Tablespoon salt
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg

MEATLOAF:

• 4 Tablespoons unsalted butter
• 3/4 cup onions, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1/4 cup green onion, finely chopped
• 2 teaspoons garlic, minced
• 1 Tablespoon Tabasco Sauce
• 1 Tablespoon Worcestershire Sauce
• 1/2 cup evaporated milk
• 1/2 cup catsup
• 1 and 1/2 pounds ground beef
• 1/2 pound ground pork (or more ground beef)
• 2 whole eggs, lightly beaten
• 1 cup dry breadcrumbs, very fine
  Combine SEASONING MIX ingredients and set aside.

Melt butter in a 1-quart saucepan over medium heat. Add onions, celery, green bell pepper, green onion, garlic, Tabasco, Worcestershire, and seasoning mix. Sauté until mixture starts sticking, about 6 minutes, stirring occasionally and scraping the bottom of the pan well. Stir in milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Put ground beef and pork into ungreased 13”x9” pan. Add eggs, cooked vegetable mixture (remove bay leaves), and bread crumbs. Mix by hand until thoroughly combined. In the center of the pan, shape mixture into a 1 ½” high x 6” wide x 12” long loaf. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking (about 35 minutes)

Cajun Sauce for Beef excellent with Cajun meat loaf, roast beef sandwiches, hamburgers, and pot roast. Makes 3 1/2 cups or about 6 servings

• 3/4 cup chopped onions
• 1/2 cup chopped green bell peppers
• 1/4 cup chopped celery
• 1/4 cup vegetable oil
• 1/4 cup plus 1 tablespoon all-purpose flour
• 3/4 teaspoon ground red pepper (preferably cayenne)
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1/4 cup minced jalapeño peppers (see Note)
• 1 teaspoon minced garlic
• 3 cups [beef stock]

Note: Fresh jalapeños are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.

Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (Note: Unlike the roux in most other recipes in this book, the roux we use here is light brown, Therefore, instead of heating the oil to the smoking stage, we heat it to only 250 degrees F; this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250 degrees F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white, and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeño peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We’re cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat. In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock. Stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3 1/2 cups, about 15 minutes. Skim any oil from the top and serve immediate.