House Of Blues Cajun Meatloaf Recipes

PAUL PRUDHOMME'S CAJUN MEAT LOAF

Steps:

• 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. REMOVE BAY LEAVES.
• Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
• Add the eggs, cooked vegetable mixture (cooled) 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 1/2 inches high, 6 inches wide and 12 inches long.
• Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.
• Serve Immediately as is or with "Very Hot Cajun Sauce for Beef".

DISNEY'S HOUSE OF BLUES CAJUN MEATLOAF

Steps:

• Melt butter in large rondeau. Saute all vegetables at medium heat until tender. Stir in cream and ketchup. Cook 5 minutes. Let cool completely.
• Mix all ingredients in hobart with paddle for ten minutes at speed two. Divide into 4 inch pans lined with parchment paper 5 lb. 12 oz. per pan, 1/3 inch high.
• Cook at 325 degrees for 2 hours, internal temperature at 160 degrees. Let set at room temperature for approximately 10 minutes then drain grease. Let stand longer (approx. 2 hours) and then drain remaining grease.
• The serving depends on how you slice the pans.

HOUSE OF BLUES' CAJUN MEATLOAF

Steps:

• Heat oven to 325°F Line a loaf pan with parchment paper.
• Melt butter in large pan. Sauté onions, celery, bell peppers, garlic until tender. Stir in cream, ketchup. Cook 5 minutes. Cool. Combine with remaining ingredients. Fill pan with mixture, packing to make sure there are no air pockets. Bake 2 hours, or until internal temperature is 160°F Let stand at room temperature 10 minutes. Drain grease. Refrigerate 2 hours.
• How to make gravy: Saute 1 1/2 pounds mushrooms, 10 ounces diced Spanish onions, 10 ounces diced bell peppers and 10 ounces diced celery in 1/4 cup hot vegetable oil until soft and mushrooms have released their liquid. Add 1/2 teaspoon black pepper, 1/2 ounce Worcestershire sauce and 1 1/2 teaspoons chicken base. Turn off heat. Drizzle in 3 1/2 ounces flour ( Substitute 4 TBSP corn starch for low carb ) . Mix with whisk so that flour is well incorporated. Slowly mix in 48 ounces beef stock with whisk, making sure there are no lumps. Turn on heat. Bring to a simmer. Stir occasionally so gravy does not stick to pan. Simmer 15 minutes on low. Remove from heat. Cover meatloaf slices with gravy.