Cajun Meat Loaf - Large batch to freeze
Recipe By : Cook Now, Serve Later by the editors of Reader's Digest
Amount Measure Ingredient -- Preparation Method
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20 onion -- chopped
20 celery ribs -- chopped
20 green pepper -- chopped
40 green onions -- minced
20 cloves garlic clove -- minced
4-5 bay leaves
1/3 cup salt
3 1/3 tablespoons cayenne pepper
3 1/3 tablespoons black pepper
1 2/3 tablespoons cumin
1 2/3 tablespoons nutmeg
1 1/4 cups Worcestershire sauce
1 2/3 tablespoons Tabasco sauce
1 1/4 quarts milk, skim (I leave this out in the big batch - enough juice from the veggies)
1 1/4 quarts ketchup
1 2/3 quarts dry bread crumbs
20 pounds ground beef, lean
10 pounds ground pork
40 eggs -- slightly beaten
GRAVY
onion powder
cayenne pepper
water
flour, all-purpose
1. Mix the onion, celery, bell pepper, green onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumin, nutmeg, Worcestershire sauce, and tabasco sauce in a medium bowl.
2. Cook the vegetable/spice mixture, stirring constantly, until the onions and peppers are soft. Remove from the heat & let cool until warm to the touch. Discard the bay leaves. Stir in the milk, catsup, & bread crumbs.
3. In a large bowl, combine the beef, pork, eggs, and the bread crumb mixture. Line meat loaf pans with aluminum foil, leaving enough extra to cover the top. Grease the aluminum foil. Pack the meat mixture into each pan and cover with aluminum foil, keeping package as airtight as possible.
Refrigerate for up to 4 days. Freeze for up to 3 months.
Thaw meat loaf if frozen. Place meat loaf in an oven pan. Bake in a preheated 325F. oven for 35 minutes. Remove the foil & bake 40 - 50 minutes longer or until the loaf pull away from the sides of the pan and serve.
Mix drippings with water, spices. Add flour and cook until thickened.
