-----MAIN INGREDIENTS-----
- 4 tablespoons Unsalted butter
- 3/4 cup Finely chopped onions
- 1/2 cup Green bell peppers -- chopped
- 1/2 cup Celery - chopped
- 1/4 cup Green onions -- finely chopped
- 2 teaspoons Minced garlic
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 1/2 cup Evaporated milk
- 1/2 cup Catsup
- 1 1/2 pounds Ground beef
- 1/2 pound Ground pork
- 2 Eggs -- lightly beaten
- 1 cup 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"