SEASONING MIX
2 each whole bay leaves
1 tsp salt
1 tsp ground cayenne pepper
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg
MAIN INGREDIENTS
4 tbsp unsalted butter
3/4 cup finely chopped onions
1/2 cup green bell peppers, chopped
1/4 cup green onions, finely chopped
2 tsp minced garlic
1 tbsp tabasco sauce
1 tbsp worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 lb ground beef
1/2 lb ground pork
2 each eggs, lightly beaten
1 cup very fine bread crumbs
Directions
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.
Place the ground beef and pork in an ungreased 13x9-inch baking pan.
Add the eggs, the cooked vegetable mixture and the bread crumbs,
remove the bay leaves. 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 350F
for 25 minutes, then raise heat to 400F and continue cooking until
done, about 35 minutes longer. Serve immediately as is or with Very
Hot Cajun Sauce for Beef.
This is best using both ground pork and ground beef, as the pork
gives more flavor diversity. However, you can make it with ground
beef only. From Paul Prudhomme's "Louisiana Kitchen"
Servings: 6 servings
Cajun Meat Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cajun; Meat
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into ancient history, in truth as far as the early Egyptians, and maybe further still. Having said that, these, early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a series of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As we move into Roman times around 25BC a man called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, something we still use today. Additionally, he describes how the ancient chefs were skilled in the use of many herbs and spices, including a few that will be familiar to modern chefs for example bay, mint and parsley. During the following few centuries, the rich families of the West tried to lay on the most exotic banquets, and because of this the best cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and publishing recipes of the day. The revolution that is television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Cajun Meat Loaf recipe.
