Cajun Meatloaf Food

CAJUN MEATLOAF

Steps:

• combine the seasoning mix ingredients in a small bowl and set aside.
• melt the butter in 1 quart saucepan over medium heat.
• add the onions, celery, bell pepper, green onions, garlic, tabasco, worcestershire and seasoning mix.
• saute until mixture starts sticking excessively, about 6 mins, stirring occasionally and scraping the pan bottom well.
• stir in the milk and 1/2 cup catsup.
• continue cooking for about 2 mins, stirring occasionally.
• remove from the heat and allow mixture to cool to room temperature.
• place the ground beef and pork in an ungreased 13 x 9 inch baking pan.
• add the eggs, the cooked vegetable mixture removing the bay leaves, 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 x 6 inches wide and 12 inches long.
• bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.
• serve immediately,.

CAJUN MEAT LOAF

Steps:

• Combine the seasonings; set aside. In Dutch ovens, saute onions, green peppers and garlic in butter until tender. Add Worcestershire sauce, hot pepper sauce and reserved seasonings. Cook and stir for 8-10 minutes. Discard bay leaves. Remove from the heat; stir in milk and ketchup. Cool. , Add bread crumbs and eggs; mix well. In several large bowls, combine beef, pork and vegetable mixture; mix well. Pat into 11 greased 13-in. x 9-in. baking pans. , Bake at 350° for 65-75 minutes or until no pink remains and a thermometer reads 160°; drain.

CAJUN MEATLOAF

Steps:

• Preheat oven to 400 degrees.Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic. Over medium-high heat, melt 6 tablespoons butter. Once butter begins to start browning, add the diced vegetables and garlic. Add about 1 teaspoon salt. After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper. If you like it hot, add a couple shakes of your favorite hot sauce. Next add about ½ cup of ketchup. Continue cooking and stirring for a few more minutes. Remove from heat.After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk. Stir until combined. Next add at least 1 cup of breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste. In a large mixing bowl place the ground beef and pork. Whisk 3 eggs and add to the meat. After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.Spray a sheet pan with some non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick. In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey. Slather this sauce over the whole meatloaf.Place in a 400 degree oven for about 40 minutes.

CAJUN MEATLOAF

Steps:

• Melt butter in medium skillet over medium heat. Add green onions, onions, green pepper, celery and garlic; cook until softened. Stir in salt, cumin, pepper, ground red pepper, nutmeg and bay leaves and cook 1 minute. Stir in ketchup and half-and-half and simmer 2 minutes. Cool. Remove bay leaves.
• Heat oven to 350ºF. Combine ground beef, ground pork, eggs, worcestershire, and tabasco in large bowl. Stir vegetable mixture into meat mixture until well blended.
• Spoon mixture into 9x5 loaf pan. Bake 70 minutes until meat thermometer inserted in center registers 160ºF. Cool in pan on wire rack 5 minutes. Drain and unmold onto serving platter.

CAJUN STYLE MEATLOAF

Steps:

• In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
• Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
• Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high.
• Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

EMERIL'S MOST KICKED-UP MEATLOAF EVER

Steps:

• In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
• Preheat the oven to 350 degrees F.
• When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
• In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
• Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.

CAJUN MEATLOAF

Steps:

• n a large frying pan, sauté the onion, celery, bell pepper, green onion, garlic, and jalapeno(s) in the oil until the vegetables soften, about 5 minutes. Add the beef broth, ketchup, Traeger Cajun Rub, Worcestershire sauce, hot sauce, mustard, and pepper, and stir to combine. Remove from the heat and let cool completely. In a large mixing bowl, combine the ground beef, pork, and andouille sausage. Add the egg, bread crumbs, and the cooled vegetable mixture. Mix lightly but thoroughly with your hands until well combined. Form a rectangular loaf about 8 inches long and 1-1/2 to 2 inches high. Bake the meatloaf at 350 for 1 to 1.5 hour. In the meantime, make the glaze: Combine the ketchup, brown sugar, hot sauce, white vinegar, and mustard in a small saucepan. Simmer for 5 to 10 minutes. Pour the glaze evenly over the meatloaf, or brush it on with a pastry brush. Continue to cook the meatloaf for 30 minutes more, or until the internal temperature in the thickest part is 160 degrees F. Let the meatloaf rest for 10 minutes before slicing and serving.

CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
• Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
• Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
• Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
• Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.