Cajun Meat Loaf
|Carrots||2 Medium, finely chopped|
|Onion||1 Large, finely chopped|
|Stalk celery||1 Large, finely chopped|
|Green pepper||1 Small, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Ground meat||2 Pound (For Meat Loaf)|
|Bread crumbs||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Herbs||1 Teaspoon (For Garnish)|
In nonstick 12 inch skillet, melt margarine or butter over medium heat.
Add carrots, onion, celery, and green pepper, and cook until vegetables are tender, about 15 minutes, stirring occasionally.
Add garlic and cook 1 minute longer.
Set aside to cool slightly.
Preheat oven to 375°F.
In large bowl, mix ground meat, eggs, bread crumbs, milk, Worcestershire, salt, cumin, black pepper, thyme, nutmeg, ground red pepper, 1/2 cup catchup, and cooked vegetable mixture just until well combined but not overmixed.
In 13" by 9" metal baking pan, shape meat mixture into 10" by 5" loaf.
Brush remaining 2 tablespoons catchup over top of loaf.
Bake meat loaf 1 1/4 hours.
Let meat loaf stand 10 minutes before slicing.
Garnish with fresh herbs if you like.