Chef Paul's Meat Loaf
Makes 6 servings
Seasoning Mix
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic
1/2 teaspoon ground nutmeg
2 whole bay leaves
4 tablespoons unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
2 teaspoons minced garlic
1 tablespoon Chef Paul Prudhomme's Magic Pepper 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 dry bread crumbs
Combine the seasoning mix ingredients and set aside.
Melt the butter in a 1 quart saucepan over medium heat. Add the onions, celery, bell pepper, green onion, garlic, Magic Pepper Sauce, Worcestershire sauce and seasoning mix. Cook, stirring occasionally and scraping the bottom of the pan until the mixture starts sticking excessively, about 6
minutes. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from the heat and allow to cool at room temperature.
Preheat the oven to 350.
In a large mixing bowl place the ground beef and ground pork. Add the eggs, the cooked vegetable mixture (remove the bay leaves) and the bread crumbs. Mix by hand, being careful not to overmix. Overmixing will release the protein in the meat and make it mushy. Blend no longer than necessary to
distribute the ingredients. Place the mixture in an ungreased 13" x 9" baking pan. Shape the mixture into a loaf that is about 12 x 6 x 1-1/2 inches - - it will not touch the sides of the pan - - and bake uncovered for 25 minutes. Raise the heat to 400 and continue cooking until
done, about 35 minutes longer.
Copyright 1995 by Paul Prudhomme
