SEASONING MIX
2 bay leaves
1 tsp salt
1/2 tsp cayenne pepper
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg
VEGETABLE MIXTURE
2 tbsp unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1/4 cup finely chopped green onions
2 tsp minced garlic
1/2 tsp tabasco sauce
1 tbsp worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
MEAT MIX
1 1/2 lb ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine dry 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 13 by 9 backing pan.
Add the eggs, the cooked vegetable mixture (removing the bay leaves)
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
degrees for 25 minutes, then raise heat to 400 degrees and continue
cooking until done, about 35 minutes longer. Serve immediately as is
or with "Very Hot Cajun Sauce for Beef" (separate recipe).
Adapted from Chef Paul Prudhomme's "Louisiana Kitchen". (hot spice
level reduced by us, but otherwise unchanged.)
Servings: 999 servings
Cajun Meat Loaf~ Revised Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cajun; Meat
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into antiquity, in fact as far back into history as pharonic Egypt, and potentially, even further back. Having said that, these, old cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to historians are some clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Moving on, there are some books which were published in the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that we all know today, but instead accounts of the types of meals prepared for the upper classes. During the following few centuries, the wealthy families of the West strove to serve the most extravagent meals, and consequentially the best chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down the recipes of their peers. By the advent of the 1900s, cooking books were greatly in demand as a result of better eduction, people having increased leisure time and having more money. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Cajun Meat Loaf~ Revised recipe.
