MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: CAJUN MEAT LOAF
  Categories: Cajun, Main dish, Meats
       Yield: 6 Servings
 MMMMM-----------------------SEASONING MIX----------------------------
    2.00 ea Whole bay leaves
    1.00 ts Salt
    1.00 ts Ground cayenne pepper
    1.00 ts Black pepper
    0.50 ts White pepper
    0.50 ts Ground cumin
    0.50 ts Ground nutmeg
 MMMMM----------------------MAIN INGREDIENTS---------------------------
    4.00 tb Unsalted butter
    0.75 c  Finely chopped onions
    0.50 c  Green bell peppers, chopped
    0.25 c  Green onions, finely chopped
    2.00 ts Minced garlic
    1.00 tb Tabasco sauce
    1.00 tb Worcestershire sauce
    0.50 c  Evaporated milk
    0.50 c  Catsup
    1.50 lb Ground beef
    0.50 lb Ground pork
    2.00 ea Eggs, lightly beaten
    1.00 c  Very fine bread crumbs
   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.
   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”