Monday, October 11, 2010
I was nervous to try a new meatloaf recipe since my DB is so faithful to my other meatloaf, but this was seriously delicious. And huge. The sautéed vegetables lended a moisture boost to this dish, and although the title says “Cajun”, it is just enough spice to notice, yet not enough to say “spicy”. I don’t normally like meatloaf, but I really enjoyed this dish- flavorful, moist, yet doesn’t stray far from an old classic.
Pastor Ryan’s Cajun Meatloaf
6 Tbsp butter
2 large bell peppers, diced finely
2 medium onion, diced finely
5 ribs of celery, chopped finely
8 cloves garlic, minced
1/2 tsp kosher salt
1 Tbsp Worcestershire sauce
1 tsp black pepper
1 tsp ground nutmeg
1 tsp cayenne pepper
1-1/2 cup ketchup, divided
Optional: Few shakes of Tabasco sauce
1/2 cup milk (I used skim milk)
1-2 cups breadcrumbs
2 pound ground round
1 pound ground pork
3 eggs, lightly beaten
2 Tbsp honey
1. Preheat oven to 400 degrees. Spray a sheet pan with some non-stick cooking spray. (I took a jelly roll pan, added a layer of foil, and then sprayed that with cooking spray.)
2. Over medium heat, melt the butter in a large pot or 5-qt dutch oven. Once the butter begins to start browning, add the diced bell peppers, onion, and celery. Sauté the vegetables until cooked through, approximately 15 minutes. Add the minced garlic and 1/2 tsp salt, and sauté an additional 3-5 minutes until garlic is fragrant but not brown.
3. Add Worcestershire sauce, black pepper, nutmeg, cayenne pepper, and 1/2 cup ketchup. If you like it hot, add a couple shakes of your favorite hot sauce. Continue cooking and stirring for a few more minutes. Remove from heat.
4. After allowing the mixture to cool for a couple of minutes, add the milk, and stir until combined.
5. Start by adding a 1 cup of breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste. Allow the mixture to cool down.
6. In a separate large mixing bowl, add the ground round, ground pork, and egg. After allowing the vegetable mixture to cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
7. Using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.
8. For the sauce: In a small bowl or measuring cup, mix together remaining 3/4 cup ketchup with honey. Slather this sauce over the whole meatloaf.
9. Place in the oven and bake for 50 minutes.
Source: Adapted from Pioneer Woman