* Exported from MasterCook * Cajun Meatloaf Recipe By : Readers Digest "Cook Now, Serve Later" Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 md Yellow onion -- chopped 1 Celery rib -- chopped 1/2 md Green bell pepper -- core, seed, chop 2 Green onions -- minced 1 cl Garlic -- minced 2 Bay leaves 3/4 ts Salt 1/2 ts Cayenne pepper 1/2 ts Black pepper -- freshly ground 1/4 ts Ground cumin 1/4 ts Nutmeg 1 tb Worcestershire sauce 1/4 ts Tabasco sauce 2 tb Unsalted butter 1/4 c Milk 1/4 c Catsup 1/2 c Bread crumbs -- fine, dry 1 lb Lean ground beef 1/2 lb Lean ground pork shoulder 2 Eggs -- slightly beaten Preheat the oven to 375 F. Mix the onion, celery, bell pepper, green onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumin, nutmeg, worcestershire sauce, & tabasco sauce in a medium sized bowl. Melt the butter in a heavy 10" skillet over moderate heat. Add the vegetable/spice mixture, & cook, uncovered, for 6 minutes, stirring constantly, until the onions & peppers are soft. Remove from the heat & let cool until warm to the touch. Discard the bay leaves. Stir in the milk, catsup, & bread crumbs. In a large bowl, combine the beef, pork, eggs, & the bread crumb mixture. Pack the meat mixture into a greased, 9x5x3" loaf pan. * At this point the meatloaf can be covered tightly with aluminum foil & stored. Refrigerate for up to 4 days. Freeze for up to 3 months. (Place the covered meatloaf in the freezer; when frozen, remove from the pan, wrap in heavy duty aluminum foil, label & return to freezer) If you intend to microwave the frozen meatloaf, shape the meatloaf in an 8" round, then cut in half, freeze etc. Bake the meatloaf, uncovered, for 50 - 55 minutes or until it is dark brown & pulls away from the sides of the pan. Slice to desired thickness & serve with boiled red skin potatoes & zucchinni, pepper, & tomato gratin. * Serving Later: From freezer: Unwrap the meatloaf, return it to the loaf pan & cover with aluminum foil. Bake in a preheated 325 F oven for 35 minutes. Remove the foil & bake 40 - 50 minutes longer or until the loaf pull away from the sides of the pan. To microwave: Replace the foil with plastic wrap vented on one side. Microwave on Low (30% power) for 20 minutes. Rotate the plate 90 degrees & microwave on Low (30% power) another 20 minutes or until the loaf is defrosted in the center. Microwave on High(100% power) for 10 minutes. Rotate the plate 90 degrees & microwave on High(100% power) until the juices run clear when the loaf is pierced in the center, or a microwave meat thermometer registers 180 F - about 10 minutes longer. Per serving: calories 372, protein 34 g, carbs 12 g, fat 20 g, sodium 549 mg, cholesterol 198 mg. Chris' note: This meatloaf is superb! If you like things a little spicier smear some Chipotle puree on top of the meatloaf during the last 15 minutes of cooking. Formatted by Christopher E. Eaves - - - - - - - - - - - - - - - - - -