Cajun Meat Loaf

Name: Cajun Meat Loaf
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 100
Cuisine: Cajun, Creole
Ingredients: 14 kgs lean ground beef (90% lean); 40 bay leaves; 908 grams butter; 2 kgs packages each) dry bread crumbs (20 cups); 36 eggs, beaten; 2 kgs cans each) evaporated milk; 40 garlic cloves, minced; 40 green onions, thinly sliced; 10 mediums green peppers, chopped; 5 kgs ground pork; 2 kgs bottle ketchup; 15 mediums onions, chopped; 160 milliliters hot pepper sauce; 146 grams salt; 59 grams each pepper, white pepper, cayenne pepper, ground cumin and nutmeg; 275 milliliters Worcestershire sauce

You can never have too many Cajun recipes, so give Cajun Meat Loaf a try. This main course has 581 calories, 41g of protein, and 35g of fat per serving. This recipe serves 100. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours and 55 minutes. If you have pepper, onions, butter, and a few other ingredients on hand, you can make it.

Instructions

Combine the seasonings; set aside. In Dutch ovens, saute onions, green peppers and garlic in butter until tender.

Ingredients you will need

Green Pepper

Seasoning

Butter

Garlic

Onion

Equipment you will use

Oven

Add Worcestershire sauce, hot pepper sauce and reserved seasonings. Cook and stir for 8-10 minutes. Discard bay leaves.

Ingredients you will need

Worcestershire Sauce

Hot Sauce

Bay Leaves

Seasoning

Remove from the heat; stir in milk and ketchup. Cool.

Ingredients you will need

Ketchup

Milk

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.

Ingredients you will need

Breadcrumbs

Vegetable

Beef

Egg

Pork

Equipment you will use

Baking Pan

Bowl

Bake at 350° for 65-75 minutes or until no pink remains and a thermometer reads 160°; drain.

Equipment you will use

Kitchen Thermometer

Oven

Equipment

Ingredients

Servings:

14kgs

lean ground beef (90% lean)40

bay leaves 908grams

butter 2kgs

packages each) dry bread crumbs (20 cups)36

eggs, beaten 2kgs

cans each) evaporated milk 40

garlic cloves, minced 40

green onions, thinly sliced 10mediums

green peppers, chopped 5kgs

ground pork 2kgs

bottle ketchup 15mediums

onions, chopped 160milliliters

hot pepper sauce 146grams

salt 59grams

each pepper, white pepper, cayenne pepper, ground cumin and nutmeg 275milliliters

Worcestershire sauce

Recommended wine: Cabernet Sauvignon, Zinfandel

Cabernet Sauvignon and Zinfandel are my top picks for Meatloaf. Meatloaf will work with many red wines. We recommend something bold and fruity, like a Cabernet Sauvignon or Zinfandel. You could try Raptor Ridge Shea Vineyard Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 46 dollars per bottle.

Raptor Ridge Shea Vineyard Pinot Noir

A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.