Friday, February 18, 2011
Meatloaf seems to be a go-to-food for me, at least this time of year anyway, when I'm craving homey good foods and the weather still has a nip in the air. Yep, the nights are still a bit cool down here, somewhere between the forties to mid fifties even though just last week we were into the twenties like so many times this past season. But the good news is that the trees are starting to bud and the robins are moving through which means even warmer, spring time weather is on the way.
Now, back to meatloaf. I know of a few recipes I have already posted, Momma's vegetable packed version with Mushroom gravy, individual mini loaves with a tomato Creole sauce and a classic Cajun loaf with sweet pepper sauce. Believe it or not, this one is altogether different, Cajun in flavorings with a spicy blend of peppers that comes out super moist and delicious. Enjoy!
Cajun Pepper Loaf
1 tablespoon oil
1 large onion, finely chopped
1 rib celery, finely chopped
4 garlic cloves, minced
1/4 cup minced jalapeño peppers
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 small Creole or Roma tomatoes, seeded and finely chopped
2 teaspoons Creole or Cajun seasoning
2 teaspoons Worcestershire
1/3 cup chili sauce
1/4 cup milk
1/2 cup finely crushed saltines
1 1/2 pounds ground sirloin beef1/2 pound ground bulk sausage, mild or hot
2 eggs, beaten
Glaze of brown sugar, molasses and ketchup, if desired
In a large skillet, heat oil over medium heat and add onion, celery and garlic. Sauté until onion softens. Add the jalapeño, the bell peppers, tomato and the seasoning. Cook another few minutes and stir in the Worcestershire, chili sauce and milk. Remove from heat and spoon into a large mixing bowl. Stir in the crackers to firm up the mixture.
Preheat oven to 350 degrees F.
Crumble the ground beef and sausage over the mixture. Add the eggs and mix together with a large wooden spoon blending well. Divide mixture into two oblong loaves about 1 1/2-inches thick and place on a on a shallow baking sheet.
Bake for 1 hour 15 minutes. Remove from oven, and if desired, spread with a glaze and bake another 5 or 8 minutes to brown. Remove from oven and let rest for about 10 minutes before slicing in 1-inch sections.
Good with tomato gravy, Creole salsa or of course, on top of homemade mashed potatoes.