Cajun Meat Loaf, Revised
INGREDIENTS:
2 tb Margarine or butter
2 md Carrots, finely chopped
1 lg Onion, finely chopped
1 lg Stalk celery,finely chopped
1 sm Green pepper,finely chopped
2 Garlic cloves, crushed
2 lb Ground meat for meat loaf
(veal, pork, and beef)
2 lg Eggs
1 c Fresh bread crumbs
1/4 c Milk
1 tb Worcestershire
2 ts Salt
1 ts Ground cumin
1/2 ts Coarsely ground black pepper
1/2 ts Dried thyme leaves
1/2 ts Ground nutmeg
1/2 ts Ground cayenne pepper
1/2 c Plus 2 T catsup
Fresh herbs for garnish
2 tb Margarine or butter
2 md Carrots, finely chopped
1 lg Onion, finely chopped
1 lg Stalk celery,finely chopped
1 sm Green pepper,finely chopped
2 Garlic cloves, crushed
2 lb Ground meat for meat loaf
(veal, pork, and beef)
2 lg Eggs
1 c Fresh bread crumbs
1/4 c Milk
1 tb Worcestershire
2 ts Salt
1 ts Ground cumin
1/2 ts Coarsely ground black pepper
1/2 ts Dried thyme leaves
1/2 ts Ground nutmeg
1/2 ts Ground cayenne pepper
1/2 c Plus 2 T catsup
Fresh herbs 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 degrees. In large bowl, mix ground meat, eggs, bread crumbs, milk, worcestershire, salt, cumin, black pepper, thyme, nutmeg, cayenne,, 1/2 cup catsup, and cooked vegetable mixture just intil well combined but not over mixed. In 13x9 baking pan, shape meat mixture into 10x5 inch loaf. Brush remaining 2 T catsup over top of loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. Garnish with herbs.