Cajun Style Meatloaf

Cajun Monday

Now, I know a lot of you really don’t care for meatloaf. But this Cajun dish really should be named something else, cause it’s about as gourmet as they get down in the Bayou.  

Cajun Style Meatloaf
Makes 6 to 8 servings

2 tablespoons bacon renderings or butter, melted
2 green onions, finely chopped
1/2 cup finely chopped green pepper
1/3 cup finely chopped celery
1 cup finely chopped onions
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper
1/8 teaspoon nutmeg
2 bay leaves
1/2 cup ketchup
1/2 cup buttermilk (or evaporated milk)
1 1/2 pounds ground lean beef
1 pound ground pork
2 large eggs, lightly beaten
2 teaspoons Worcestershire sauce
1 to 2 teaspoons red pepper sauce
1 cup very fine plain bread crumbs

 Pepper Sauce for Meats:

1 tablespoon oil
1 cup diced sweet red pepper
1 cup diced sweet green pepper
1/2 cup finely chopped onion
1/4 cup water
1/2 teaspoon salt
1/4 cup cider vinegar
1/4 cup packed brown sugar
1 teaspoon whole mustard seeds

Melt the grease in skillet over medium heat. Add the vegetables and cook until softened. Stir in the next 6 ingredients and cook for about a minute. Stir in ketchup, buttermilk and simmer for 2 to 3 minutes. Let cool. Remove bay leaves.
Heat oven to 350 degree F.
Combine beef, pork, eggs and remaining ingredients in large bowl. Stir the vegetable mixture into meat mixture until well blended. Spoon mixture evenly into 9×5-inch loaf pan. Bake 70 minutes until meat thermometer inserted in center registers 160 degree F.

Meanwhile, make the pepper sauce. In large skillet over medium-high heat, add the vegetables, water and salt. Cook stirring occasionally over until very tender, about 8 minutes. Stir in remaining ingredients and cook until most of the liquid has evaporated and sauce is thickened, about 8 minutes.

When meatloaf is done, cool in pan on a wire rack for 15 minutes. Drain off the grease and un-mold onto serving platter. Serve with the pepper sauce to the side.

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