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House Of Blues' Cajun Meatloaf
4 oz. unsalted butter
1 1/2 oz. sliced green onions
1/2 C. chopped yellow onion
2/3 C. chopped celery
2/3 C. chopped bell peppers
1 T. minced garlic
3/4 C. heavy cream
3/4 C. ketchup
2 1/4 lbs. ground beef
12 ounces ground pork
4 eggs
1 1/2 C. fresh bread crumbs
1 T. hot sauce
1 1/2 T. Worcestershire sauce
1 1/2 t. salt
1 1/2 t. cayenne
1 1/2 t. black pepper
Heat oven to 325� F. Line a loaf pan with parchment paper.
Melt butter in large pan. Saute 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
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. 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.
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