Carolyn's Cajun Meatloaf

I know that no one asked for this specifically, but you have got to try this cajun meatloaf. Loosely adapted from the first Paul Prudhomme cookbook, with a number of changes, it is really awesome! I must confess that I ADORE a really well made meatloaf, and this is it. We had it tonight, and I thought there'd be leftovers, but instead, we are all rather immobilized.

Carolyn's Cajun Meatloaf

1 lb lean ground beef
1 lb ground pork
1 lb ground veal

2 tsp salt
1/2 tsp cayenne pepper
1 tsp black pepper
1/2 tsp cumin
pinch of nutmeg

2 tbsp olive oil
3 yellow onions, finely chopped
1 rib celery finely chopped
1 smallish green pepper, finely chopped
3 cloves garlic minced, plus 3 cloves garlic sliced
1 tbsp tabasco
1 tbsp worcestershire sauce
1/2 cup catsup
1/2 cup plain yogurt, pref. whole milk
2 eggs beaten
1 cup fine dry bread crumbs

Preheat oven to 350°F. Saute onions, celery, green pepper, and garlic (the minced not the sliced) in olive oil, five minutes. Add dry spices and salt. Remove from heat. Add tabasco, worcestershire, catsup, and yoghurt. Stir together (it will look gross at this point, but take heart). Chill in freezer for a few minutes while you get the rest of the ingredients together.

In large mixing bowl, combine meat, eggs, breadcrumbs. Mix in the now tepid yoghurt-ketchup-seasoning mix. Combine well ( you need to use your hands to do this right). Grease a large 9 by 13" pan. Form a loaf that is about 2" high, 5 inches wide, and 13 inches long. Stick the sliced garlic pieces into the top of the meatloaf evenly.

Bake at 350 uncovered for 25 minutes, then raise heat to 400 and continue cooking another 35 minutes until done.

So good, it hurts.



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