26
Submitted by Tracey D Mizell
"I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit."
photo by Tony G 
- Ready In:
- 1hr 20mins
- Ingredients:
- 21
- Serves:
-
6
Advertisem*nt
ingredients
-
Seasoning Mix
- 2 whole bay leaves
- 1 tablespoon salt
- 1 teaspoon cayenne (ground red pepper)
- 1 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground nutmeg
- 4 tablespoons unsalted butter
- 3⁄4 cup finely chopped onion
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely chopped green bell pepper
- 1⁄4 cup finely chopped green onion
- 2 teaspoons minced garlic
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1⁄2 cup evaporated milk
- 1⁄2 cup catsup
- 1 1⁄2 lbs ground beef
- 1⁄2 lb ground pork
- 2 eggs, lightly beaten
- 1 cup very fine dry breadcrumb
Advertisem*nt
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. REMOVE BAY LEAVES.
- Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
- Add the eggs, cooked vegetable mixture (cooled) 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° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
- Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".
Questions & Replies
-
I’ve made this in the past and love it. I have a daughter with dietary restrictions and was considering trying it without onion or garlic. It was a so flavourful I think it might still be great. Any tweaks suggested that would improve it in this scenario? Oops somehow was posted twice. Must have happened when signing up.
joelatbem
Advertisem*nt
Reviews
-
I have made this meatloaf mean times to rave reviews from everyone who has tried it. I've found the recipe works best when you stick to the proportions exactly and make sure the vegetables are truly finely chopped. Following these steps give the meatloaf a very silky texture and even taste profile. I LOVE this recipe.
Don W.
-
I am the proud owner of a much used copy Chef Prudhomme's Louisiana Kitchen. I've made this a few times and it always delivers. I do glaze the meat a little bit with sauce. This is totally worth the effort. Big flavor and will clear your sinuses.
Peter v.
-
Excellent meatloaf. Made as written except less cayenne and salt. Looking forward to the leftovers. Served with Recipe #502820, Recipe #443893 and Cajun potatoes.
adopt a greyhound
-
This is the very best meatloaf that anyone could make. I've made it for company and then had to send the recipe home with some of guests.. Everyone in my family has it and makes no other.<br/>I did, however, make a slight change in an effort to reduce calories by using 2% or no fat evaporated milk, use a lean beef and combination turkey and pork for a little less fat. I have made it exactly as the recipe is written and the lower fat/calorie recipe tastes no different. Just don't cook it as long since it can dry out because of the lesser amount of fat.
laurieanne_7785912
-
Will never eat another meatloaf again! Paul Prudhomme recipes are simply delicious. Always a winner!
mfitch13
see 21 more reviews
Advertisem*nt
Tweaks
-
Great recipe. I reduce the salt to 2 teaspoons and half the pepper unless you want it very hot.
tazadeh
-
Only thing I left out was the hot sauce because I didn't have any. Have sriracha and will use that in the next one.
Barbara Y.
RECIPE SUBMITTED BY
Tracey D Mizell
Fort Worth, 57
- 2 Followers
- 19 Recipes
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
How to Peel Peaches, 3 Ways
27 Healthy Lunches for Kids
20 Icelandic Recipes
20 Cambodian Recipes to Try at Home
View All Recipes
