---------- Recipe via Meal-Master (tm) v8.01
       Title: Cajun Meat Loaf
  Categories: Cajun, Pork/ham, Ground beef, Meatloaf
       Yield: 6 servings
 -------------------------------SEASONING MIX-------------------------------
       2 ea Whole bay leaves                  1/2 ts White pepper
       1 ts Salt                              1/2 ts Ground cumin
       1 ts Ground cayenne pepper             1/2 ts Ground nutmeg
       1 ts Black pepper                  
 ------------------------------MAIN INGREDIENTS------------------------------
       4 tb Unsalted butter                   1/2 c  Evaporated milk
     3/4 c  Finely chopped onions             1/2 c  Catsup
     1/2 c  Green bell peppers, chopped     1 1/2 lb Ground beef
     1/4 c  Green onions, finely chopped      1/2 lb Ground pork
       2 ts Minced garlic                       2 ea Eggs, lightly beaten
       1 tb Tabasco sauce                       1 c  Very fine bread crumbs
       1 tb Worcestershire sauce           
   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 
   Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add 
   the eggs, the cooked vegetable mixture and the bread crumbs, remove the 
   bay leaves. 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 350F for 25 minutes, 
   then raise heat to 400F and continue cooking until done, about 35 minutes 
   longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef.
   This is best using both ground pork and ground beef, as the pork gives 
   more flavor diversity. However, you can make it with ground beef only. 
   From Paul Prudhomme’s “Louisiana Kitchen”