---------- Recipe via Meal-Master (tm) v8.02
       Title: Cajun Meat Loaf
  Categories: Cajun, Main dish, Meats
       Yield: 6 servings
 -------------------------------SEASONING MIX-------------------------------
       2    Bay leaves; whole                 1/2 ts Pepper, white
       1 ts Salt                              1/2 ts Cumin, ground
       1 ts Pepper, cayenne; ground           1/2 ts Nutmeg, ground
       1 ts Pepper, black                
 ------------------------------MAIN INGREDIENTS------------------------------
       4 tb Butter, unsalted                  1/2 c  Milk, evaporated
     3/4 c  Onion; finely chopped             1/2 c  Catsup
     1/2 c  Pepper, green bell; chopped     1 1/2 lb Beef, lean ground
     1/4 c  Onion, green; chopped fine        1/2 lb Pork, ground
       2 ts Garlic; minced                      2    Eggs; lightly beaten
       1 tb Tabasco sauce                       1 c  Bread crumbs, very fine
       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,=
   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
   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 350=F8 F for 25 minutes, then
   raise heat to 400=F8 F and continue cooking until done, about 35 minutes
   Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is
   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”