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Cajun Meat Loaf Recipe

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A jambalaya of flavors greets guests who sample my zippy meat loaf. I received the recipe years ago from a friend who lived in Jamaica.—Anna Free, Cleveland, Ohio

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Cajun Meat Loaf Recipe

Prep: 1-3/4 hours Bake: 70 min.

Yield: 175-200 Servings

105 70 175

Ingredients

40 bay leaves
1/2 cup salt
1/4 cup each pepper, white pepper, cayenne pepper, ground cumin and nutmeg
40 green onions, thinly sliced
15 medium onions, chopped
10 medium green peppers, chopped
40 garlic cloves, minced
4 cups butter
1 cup Worcestershire sauce
2/3 cup hot pepper sauce
6 cans (12 ounces each) evaporated milk
1 bottle (64 ounces) ketchup
8 packages (8 ounces each) dry bread crumbs (20 cups)
36 eggs, beaten
30 pounds lean ground beef (90% lean)
10 pounds ground pork

Directions

Combine the seasonings; set aside. In Dutch ovens, saute onions, green peppers and garlic in butter until tender. Add Worcestershire sauce, hot pepper sauce and reserved seasonings. Cook and stir for 8-10 minutes. Discard bay leaves. Remove from the heat; stir in milk and ketchup. Cool.
Add bread crumbs and eggs; mix well. In several large bowls, combine beef, pork and vegetable mixture; mix well. Pat into 11 greased 13-in. x 9-in. baking pans.
Bake at 350° for 65-75 minutes or until no pink remains and a thermometer reads 160°; drain. Yield: 175-200 servings.

Nutritional Facts 1 serving (1 slice) equals 222 calories, 13 g fat (6 g saturated fat), 97 mg cholesterol, 526 mg sodium, 6 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as Cajun Meat Loaf in Taste of Home October/November 2000, p54

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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