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 prove the history of written cooking instructions far back into the far past, in truth as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, mostly, these early records were just simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history are a few clay tablets in the Sumerian language which describe 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 people feel `wonderful`. Later on, we find two interesting cookery books which date from the 1300s ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of food enjoyed by the rich and powerful of that time. For the centuries that followed, the powerful and rich tried to lay on the most exotic banquets, and consequentially chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing popular recipes of the day. By the advent of the twentieth century, cookbooks are increasing in popularity mostly due to better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Cajun Meat Loaf recipe.
