Best 7 House Of Blues Cajun Meatloaf Recipes

CAJUN STYLE MEATLOAF

Steps:

• 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. Remove the bay leaves. 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.

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.

CAJUN-STYLE MEATLOAF

Steps:

• Preheat oven to 350°F with rack in top third position. Line a 9- x 5-inch loaf pan with a double layer of aluminum foil, leaving a 3-inch overhang on long sides. Lightly coat with cooking spray, and set aside.
• Heat oil in a large skillet over medium-high. Add onion, and cook, stirring occasionally, until tender, about 4 minutes. Add celery and bell pepper; cook, stirring often, until tender, about 4 minutes. Add Creole seasoning and pepper; cook, stirring often, until fragrant, about 1 minute. Transfer to a large bowl; spread in an even layer across bottom of bowl, and let cool for 5 minutes.
• Add beef, pork, breadcrumbs, parsley, eggs, and 2 tablespoons of the ketchup to onion mixture in bowl. Gently fold together using your hands just until incorporated. Press into prepared loaf pan.
• Stir together sugar and remaining 1/4 cup ketchup in a small bowl; spread evenly over meatloaf.
• Bake in preheated oven until well browned and a thermometer inserted in thickest portion of meatloaf registers 165°F, 50 minutes to 1 hour. Let cool for 15 minutes. Remove meatloaf from loaf pan using foil overhang as handles, and transfer to a cutting board. Cut into 8 slices.

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.

CAJUN MEATLOAF

Steps:

• Melt butter in medium skillet over medium heat. Add green onions, onions, green pepper, celery and garlic; cook until softened. Stir in salt, cumin, pepper, ground red pepper, nutmeg and bay leaves and cook 1 minute. Stir in ketchup and half-and-half and simmer 2 minutes. Cool. Remove bay leaves.
• Heat oven to 350ºF. Combine ground beef, ground pork, eggs, worcestershire, and tabasco in large bowl. Stir vegetable mixture into meat mixture until well blended.
• Spoon mixture into 9x5 loaf pan. Bake 70 minutes until meat thermometer inserted in center registers 160ºF. Cool in pan on wire rack 5 minutes. Drain and unmold onto serving platter.

CAJUN MEATLOAF

Steps:

• combine the seasoning mix ingredients in a small bowl and set aside.
• melt the butter in 1 quart saucepan over medium heat.
• add the onions, celery, bell pepper, green onions, garlic, tabasco, worcestershire and seasoning mix.
• saute until mixture starts sticking excessively, about 6 mins, stirring occasionally and scraping the pan bottom well.
• stir in the milk and 1/2 cup catsup.
• continue cooking for about 2 mins, stirring occasionally.
• remove from the heat and allow mixture to cool to room temperature.
• place the ground beef and pork in an ungreased 13 x 9 inch baking pan.
• add the eggs, the cooked vegetable mixture removing the bay leaves, 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 x 6 inches wide and 12 inches long.
• bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.
• serve immediately,.