Cajun Meat Loaf
 
3   bay leaves
2 tsp  salt
1-1/2 tsp  freshly ground black pepper
1-1/2 tsp  paprika
1-1/4 tsp  ground cumin
1-1/4 tsp  ground nutmeg
3/4 tsp  cayenne pepper
3/4 tsp  white pepper
1/2 tsp  thyme
2 tsp  olive oil
2 medium  onions, coarsely chopped
3   celery ribs, coarsely chopped
2   red bell peppers, coarsely chopped
1 medium  chili, de-seeded and minced
1 Tbsp  minced garlic
1-1/2 Tbsp  worcestershire sauce
  about 1-1/2 tsp. hot pepper sauce
1/2 cup  milk
1/2 cup  tomato puree
2 tsp  vinegar
1-1/2 lb.  lean ground beef
3/4 lb.  lean ground pork
1 cup  dry bread crumbs (preferably homemade)
3   egg whites
 
heat oven to 350. in a small bowl, combine bay leaves, salt, black and 
white pepper, paprika, cumin, nutmeg, cayenne and thyme. in a large heavy 
skillet, heat oil over moderate heat. add onion, celery, red bell pepper, 
chili, garlic, worcestershire and hot pepper sauce and the spice mixture. 
cook, stirring occasionally, until the mixture starts to stick to the 
bottom of the pan, about six minutes. stir in the milk, tomato puree and 
vinegar. continue cooking, stirring occasionally, until the mixture is 
quite thick, about 12 minutes. reduce heat if necessary to prevent 
scorching. remove pan from heat and let cool. remove bay leaves from 
vegetable mixture and scoop into a large bowl. add the beef, pork, bread 
crumbs and egg whites; mix thoroughly with a wooden spoon and then by hand. 
scoop the mixture into the center of a foil-lined 13-by-9-inch baking pan. 
shape into a loaf about 10-by-5 inches. bake the meat loaf for 25 minutes. 
increase the temperature to 400 degrees and cook for about 20 minutes 
longer or until a meat thermometer inserted into the center reads 150 
degrees. let the meat loaf cool for at least five minutes before blotting 
up the fat in the pan with paper towels and serving. 
 
http://groups.yahoo.com/group/cook-books 
 
-- 
(ID: 13427) Mirror: rec.food.recipes: Mon, Apr 7, 2003


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