SPICY CAJUN MEATLOAF
This is a spicy, not hot, Cajun meatloaf. It contains the Holy Trinity, onions, celery, and bell peppers, and cayenne, black, and white peppers. It ain't Cajun if it doesn't contain these six ingredients!
Provided by Starman5
Categories Meat
Time 1h20m
Yield 12 2 inch by 3 inch by 4 inch pieces, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients except one cup of ketchup and the meats in a large mixing bowl. Add the meats and knead well, then put in three 4-by-8 glass or metal bread pans (I use 1 1/2 quart Pyrex glass bread pans). The remaining cup of ketchup will be used later.
- Cover with tinfoil and bake at 325 degrees for 30 minutes.
- Pour off grease, bake another 30 minutes, pour off grease.
- Remove tinfoil, spread remaining cup of catsup over the top of the meatloaf and along the sides, and bake about 10 minutes until catsup begins to caramelize and slightly blacken - this must be watched closely so as not to burn.
- The carmelized and blackened catsup on the top of the meatloaf and the sides of the pan both add a great flavor to the meatloaf.
- Cut contents of each bread pan into four 2 inch wide pieces. Makes 12 pieces, each 2 inches wide, 4 inches long, and 3 inches high.
- This makes a mild to medium hot meatloaf, if you want it milder or hotter, change the three peppers by 1/4 teaspoon each.
PAUL PRUDHOMME'S CAJUN MEAT LOAF
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.
Provided by Tracey D Mizell
Categories Cajun
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- 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".
BEST EVER CAJUN MEATLOAF
Make and share this Best Ever Cajun Meatloaf recipe from Food.com.
Provided by JenniCat
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Saute onion and garlic in chicken broth until soft.
- Stir in red peppers, tomato paste, chili sauce and Cajun spices.
- Cook on low heat for 10 minutes; cool slightly.
- In a large bowl, combine ground beef, sauteed onion mixture and bread crumbs.
- Form into a loaf shape and place into ungreased loaf pan.
- Brush with 2 tablespoons of chili sauce.
- Bake until cooked through, 40-50 minutes.
- Cool before cutting into slices.
Nutrition Facts : Calories 208.3, Fat 5.2, SaturatedFat 2.1, Cholesterol 52.9, Sodium 790.2, Carbohydrate 17.6, Fiber 2.4, Sugar 4.5, Protein 21.3
CAJUN STYLE MEATLOAF
This is meatloaf with some kick! The seasonings really bring out the flavor of the meat.
Provided by Bill Echols
Categories Meat and Poultry Recipes Pork Sausage
Time 1h20m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 19.3 g, Cholesterol 158 mg, Fat 40.8 g, Fiber 1.4 g, Protein 25.7 g, SaturatedFat 17.4 g, Sodium 1184.3 mg, Sugar 7.8 g
HOUSE OF BLUES' CAJUN MEATLOAF
I got this recipe from the Orlando Sentinel under Thought You'd Never Ask - LOCAL RESTAURANT RECIPES - This dish is spicy and my favorite meatloaf. I have added notes to make this low carb. Very good leftovers too.
Provided by Tex1957
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 325°F Line a loaf pan with parchment paper.
- Melt butter in large pan. Sauté onions, celery, bell peppers, garlic until tender. Stir in cream, ketchup. Cook 5 minutes. Cool. Combine with remaining ingredients. Fill pan with mixture, packing to make sure there are no air pockets. Bake 2 hours, or until internal temperature is 160°F Let stand at room temperature 10 minutes. Drain grease. Refrigerate 2 hours.
- How to make gravy: Saute 1 1/2 pounds mushrooms, 10 ounces diced Spanish onions, 10 ounces diced bell peppers and 10 ounces diced celery in 1/4 cup hot vegetable oil until soft and mushrooms have released their liquid. Add 1/2 teaspoon black pepper, 1/2 ounce Worcestershire sauce and 1 1/2 teaspoons chicken base. Turn off heat. Drizzle in 3 1/2 ounces flour ( Substitute 4 TBSP corn starch for low carb ) . Mix with whisk so that flour is well incorporated. Slowly mix in 48 ounces beef stock with whisk, making sure there are no lumps. Turn on heat. Bring to a simmer. Stir occasionally so gravy does not stick to pan. Simmer 15 minutes on low. Remove from heat. Cover meatloaf slices with gravy.
Nutrition Facts : Calories 718.4, Fat 51.6, SaturatedFat 24.3, Cholesterol 271.5, Sodium 1075, Carbohydrate 24.7, Fiber 1.9, Sugar 7.9, Protein 38.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love