Cajun Style Meatloaf
Cajun Style Meatloaf might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 25g of protein, 34g of fat, and a total of 486 calories. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up andouille sausage, ground cayenne pepper, pepper sauce, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. Many people really liked this Creole dish.
Instructions
In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside.
Melt the butter or margarine in a saucepan over medium heat.
Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix.
Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally.
Remove vegetable mixture from heat, and allow to cool to room temperature.
Place the beef and sausage in an ungreased 9x13 inch baking dish.
Add the eggs, the vegetable mixture, and the bread crumbs.
Mix well by hand, and form into a loaf about 1 1/2 inches high.
Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes.
Let stand for 5 minutes before serving.
Recommended wine: Albarino, Rose Wine, Sauvignon Blanc
Albarino, rosé Wine, and Sauvignon Blanc are great choices for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Cadre Ode to Pearls Sparkling Albarino. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 36 dollars per bottle.
Cadre Ode to Pearls Sparkling Albarino
This wine is exotic and a one of a kind that rewards the senses. An explosion of lively green apple, citrus and salty baking spices. Floral notes of jasmine and ginger are there with a sense of depth. The wine evolves as the effervescents keep the aromatics of this wine in a constant evolution. The zero-dosage element of this wine has it dancing on the palate from start to finish. It’s alive with an array of citrus, mineral, and spice. Upfront, it’s almost sensory overload but when you come back down to earth citrus, brine and stone fruit settle in with an exotic fruit element that leaves you to sit back and take in its rewarding evolution. This is a micro production wine that is sure to keep the sense in a deep state of satisfying intrigue.