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Cajun Meat Loaf

Western.Chefs's picture
  Margarine/Butter 2 Tablespoon
  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)
  Eggs 2 Large
  Bread crumbs 1 Cup (16 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Worcestershire sauce 1 Tablespoon
  Salt 2 Teaspoon
  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
  Catsup 2 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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