Cajun Meatloaf

Perhaps you've noticed that I'm a big fan of comfort food, the kind of grub that just makes you feel all warm and cozy inside...like a big, fuzzy blanket of tastyness.  Ahh...I'm feeling comforted just thinking about the meal I'm going to share with you!  It's meatloaf!  Now, I know what you're thinking..."Meatloaf?  Really?  Sam, isn't that just cafeteria food?"  No, my friend, it isn't.  It's about to be one of your best dinners.  Don't believe me?  Read on!

Heard of Paul Prudhomme?  If you haven't, just know that he's pretty much the greatest chef to come out of Louisiana. Additionally, as much as I like "Mr. BAM," Emeril's got nothing on this guy.  Paul put Cajun food on the map!

Doesn't he look jolly?

In 1984 (the year I was born...stop snickering!), he published his first cookbook Paul Prudhomme's Louisiana Kitchen to rave reviews.  While I don't have many cookbooks, I'm fortunate enough to have a copy of this *excellent* and wildly influential piece of work.  Last night, I made his Cajun Meatloaf.  Ooowee!

All the Cajun that's fit to print!

Paul was known early on in his culinary career for his spice blends.  The mix in this recipe calls for three different types of pepper, 1/2 tsp white, 1 tsp red (cayenne), and 1 tsp black, as well as 1/2 tsp cumin, 2 bay leaves, 1 tbsp salt, and to throw you for a loop, 1/2 tsp nutmeg.  Stir this up in a small bowl and set aside.

The combination of sauteed onion, green peppers, and celery is know in Cajun cooking as "the Holy Trinity."   You'll find this combo as the base for dishes such as etouffee, gumbo, and jambalaya.  It's also our starting point for this delicious meatloaf.  Throw them in a pan over medium high heat with melted butter and let's get this party started!

In addition to these three, we'll also be adding green onion, Worcestershire sauce, garlic, and tabasco sauce to the pan, along with our seasoning blend.  Fire it up, folks!

THE mix

Keep stirring frequently, as this mix is very prone to sticking.  When we get to that point, we'll add some evaporated milk and ketchup to the pan, stirring for just a few minutes.  Remove it from the heat and let it cool.  I'm impatient, so sometimes I'll transfer this veggie mix to a bowl and pop it in the freezer for a few.

Meatloaf assembly station

Beat two eggs in a small bowl and then go ahead and set a 9x13 inch baking pan covered in tinfoil on your counter, because you're about to get your hands dirty.  Into a large bowl, add a couple pounds of ground beef (or a combo of ground beef and ground pork, if you're so inclined.)  To the meat, pour in the beaten eggs and a cup of breadcrumbs.  Add the cooled veggie mixture and mush it all together with your hands until evenly blended.

Smush it...smush it good

Since your hands are already covered in meatloaf fixins, go ahead and transfer the meat mix to your baking pan, shaping it into a classic meatloaf shape...kind of like a mildly flattened log.

It's taking shape!

See?  I told you your hands would be messy!

Pop it into your oven and bake it uncovered for 25 minutes at 350.  Raise the heat to 400 and continue baking for another 35 minutes.

 "Is it just me, or is it getting hot in here?"

Viola!  Dinner is served.  Watch out, as there's a little kick in this meatloaf!  The best kind of kick, of course.

YUM

Some folks like to serve their meatloaf with brown gravy.  I've had it this way and it's delicious.  However, I was just feeling ketchup tonight, so that's what I squeezed on top.  Do what you love!

Everyone around you is gonna be yelling:

Try it.  You'll like it.

-Sam

Paul Prudhomme’s Cajun Meatloaf

Serves 6

Spice Blend:

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 ketchup
2 lbs ground beef (or 1 ½ lbs ground beef and ½ lb ground pork)
2 eggs, lightly beaten
1 cup very fine dry breadcrumbs

Oven to 350°. Combine the spice blend ingredients in a small bowl and set aside for a moment.

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.  Sauté 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, allow mixture to cool to room temperature, and remove the bay leaves.

Place ground beef in a large bowl.  Add the eggs, cooked vegetable mixture (cooled), and the breadcrumbs. Mix by hand until thoroughly combined.

In the center of a 9x13 baking pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.  Bake uncovered for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.