Recipe - Cajun Meat Loaf Revised

SEASONING MIX
2 Bay leaves
1 teaspoon Salt
One half teaspoon Cayenne pepper
1 teaspoon Black pepper
One half teaspoon White pepper
One half teaspoon Ground cumin
One half teaspoon Ground nutmeg

VEGETABLE MIXTURE
2 tablespoon Unsalted butter
Three fourths cup Finely chopped onions
One half cup Finely chopped celery
One half cup Finely chopped bell pepper
One fourth cup Finely chopped green onions
2 teaspoon Minced garlic
One half teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
One half cup Evaporated milk
One half cup Catsup

MEAT MIX
1 One half pound Ground beef
One half pound Ground pork
2 Eggs, lightly beaten
1 cup Very fine dry bread crumbs

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.

Place the ground beef and pork in an ungreased 13 by 9 backing pan. Add the
eggs, the cooked vegetable mixture (removing the bay leaves) 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 One half inches high, 6 inches
wide and 12 inches long. Bake uncovered at 350 degrees for 25 minutes, then
raise heat to 400 degrees and continue cooking until done, about 35 minutes
longer. Serve immediately as is or with "Very Hot Cajun Sauce for Beef"
(separate recipe).

Adapted from Chef Paul Prudhomme's "Louisiana Kitchen". (hot spice level
reduced by us, but otherwise unchanged.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini