Best Gravy Smothered Cajun Style Meatloaf Patties With Maple Pecan Glazed String Beans Recipes

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GRAVY-SMOTHERED CAJUN-STYLE MEATLOAF PATTIES



Gravy-Smothered Cajun-Style Meatloaf Patties image

Make and share this Gravy-Smothered Cajun-Style Meatloaf Patties recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb ground sirloin
1/3 lb ground pork
1/4 cup plain breadcrumbs
1/8 cup milk
1 egg, beaten
salt
fresh ground black pepper
3 tablespoons Worcestershire sauce
1/4 teaspoon freshly grated nutmeg
1 tablespoon tomato paste
1 green bell pepper, finely chopped
1 -2 garlic clove, minced
5 scallions, thinly sliced
2 tablespoons vegetable oil
2 tablespoons butter
1 small onion, finely chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1 cup chicken stock
1/4 cup heavy cream
1/4 cup chopped fresh flat leaf parsley

Steps:

  • Place meat in a big bowl and create a well in the center of the meat.
  • Fill the well with the bread crumbs and dampen them with the milk.
  • Pour the egg over the bread crumbs and then add the next 8 ingredients.
  • Mix together and form into 4 large oval patties, 3/4 -inch thick.
  • Preheat a large nonstick skillet over medium-high heat with the vegetable oil.
  • Fry the meatloaf patties for 7 minutes on each side.
  • Remove the patties to a platter; tent patties with foil and return pan to heat.
  • Decrease heat to medium; add in butter, onions, and red pepper flakes.
  • Cook for 2 minutes and then sprinkle onions with flour; cook the flour for 1 minute, then whisk in the chicken stock and heavy cream.
  • Bring the gravy to a bubble (if gravy is too thick, thin with additional stock).
  • Taste and season with salt and pepper; stir in parsley and remove gravy from heat.
  • Slice the meatloaf patties and smother with gravy.

Nutrition Facts : Calories 640.4, Fat 45.8, SaturatedFat 18.6, Cholesterol 202.9, Sodium 454.1, Carbohydrate 19.1, Fiber 2, Sugar 5.3, Protein 37.5

PAUL PRUDHOMME'S CAJUN MEAT LOAF



Paul Prudhomme's Cajun Meat Loaf image

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

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 catsup
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine dry breadcrumb

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".

CAJUN STYLE MEATLOAF



Cajun Style Meatloaf image

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

2 bay leaves
1 teaspoon salt
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg
4 tablespoons butter
¾ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped green onions
4 cloves garlic, minced
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
½ cup evaporated milk
½ cup ketchup
1 ½ pounds ground beef
½ pound andouille sausage, casings removed
2 eggs, beaten
1 cup dried bread crumbs

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

MEATLOAF PATTIES



Meatloaf Patties image

Delicious, kid-approved mini-meatloaf patties!

Provided by courtneynjones

Categories     Main Dish Recipes     Meatloaf Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 egg, lightly beaten
1 slice soft bread, blended into crumbs
½ teaspoon salt
½ teaspoon ground black pepper
1 pound lean ground beef
1 (8 ounce) can tomato sauce
3 green onions, chopped
2 ¼ tablespoons brown sugar, or to taste
2 teaspoons Worcestershire sauce
2 teaspoons prepared yellow mustard

Steps:

  • Mix egg, bread crumbs, salt, and black pepper together in a large bowl. Break ground beef into small pieces and add to the bowl; mix well with your hands until beef is evenly moistened. Shape the beef mixture into four patties.
  • Heat a skillet over medium heat. Cook patties in hot skillet until completely browned, 2 to 3 minutes per side; remove to a platter and drain grease from skillet.
  • Return skillet to medium heat. Stir tomato sauce, green onions, brown sugar, Worcestershire sauce, and yellow mustard together in the skillet. Gently lie the patties into the sauce; bring liquid to a boil, reduce heat to medium-low, and simmer until the patties are very firm, hot, and grey in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 301.9 calories, Carbohydrate 15.4 g, Cholesterol 120.8 mg, Fat 15.5 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 5.9 g, Sodium 773.3 mg, Sugar 10.6 g

GRAVY-SMOTHERED CAJUN-STYLE MEATLOAF PATTIES WITH MAPLE PECAN-GLAZED STRING BEANS



Gravy-Smothered Cajun-Style Meatloaf Patties with Maple Pecan-Glazed String Beans image

Yield 4 servings

Number Of Ingredients 23

1 pound ground sirloin (90-percent lean ground beef)
1/3 pound ground pork
1/4 cup plain bread crumbs
1/8 cup milk (a generous splash)
1 egg, lightly beaten
Salt and freshly ground black pepper
3 tablespoons Worcestershire sauce (eyeball it)
1/4 teaspoon ground or freshly grated nutmeg (eyeball it)
1 rounded tablespoon tomato paste
1 green bell pepper, cored, seeded, and finely chopped
1 large garlic clove, finely chopped
5 scallions, white and green parts, thinly sliced
2 tablespoons vegetable oil (twice around the pan)
1/2 cup pecan halves, chopped
1 3/4 cups chicken stock or broth
1 1/2 pounds green beans, stem ends removed
4 tablespoons unsalted butter
1/4 cup maple syrup
1 small onion, finely chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1/4 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

Steps:

  • Place the meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread crumbs and dampen them with the milk. Pour the egg over the bread crumbs and then add salt, pepper, the Worcestershire, nutmeg, tomato paste, green peppers, garlic, and scallions. Mix together and form into 4 large oval patties, 3/4 inch thick. Preheat a large nonstick skillet over medium-high heat with the vegetable oil. Fry the meatloaf patties for 7 minutes on each side.
  • Preheat another large skillet over medium-high heat. Add the chopped pecans and toast them, stirring frequently, for about 3 minutes. Remove the toasted pecans from the pan and reserve. Return the skillet to the heat and add 3/4 cup of the chicken stock; bring it up to a simmer. Add the trimmed string beans and spread out in an even layer. Cook the beans for about 3 minutes, or until almost tender. Add 2 tablespoons of the butter, the maple syrup, salt, and pepper to the skillet with the beans, turn the heat up to high, and cook until the liquid has evaporated and the beans are shiny and glazed, 2 to 3 minutes. Toss with the pecans.
  • Remove the meatloaf patties to a platter, tent with foil, and return the pan to the heat. Reduce the heat to medium and add the remaining 2 tablespoons of butter, the onions, and the red pepper flakes. Cook for about 2 minutes and then sprinkle the onions with the flour. Cook the flour for 1 minute and then whisk in the remaining cup of chicken stock and the heavy cream. Bring the gravy to a bubble. If the gravy is too thick, thin with additional stock. Taste and season with salt and pepper. Stir in the parsley and remove the gravy from the heat.
  • Slice the meatloaf patties and smother with the gravy. Serve with a pile of maple pecan-glazed string beans.

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