Tuesday, May 31, 2011

Cajun Meatloaf with Wine

Every now and then I come across a good recipe or food pairing to share with you.  This is a recipe from Paul Prudhomme's Louisiana Kitchen Cookbook but I altered it in places and it came out wonderful.  Unfortunately we were all so hungry I forgot to take a picture the dish.  Here is the recipe

Hudson Valley Wine Goddess Meatloaf
Seasoning mix:
1 bay leaf
1/2 Tbs Salt
1tsp cayenne pepper
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg
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4 Tbs unsalted butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery and green peppers
4 cloves of garlic minced
1 Tbs Tabasco sauce
1 Tbs Worcestershire sauce
3/4 cup red wine
1/2 catsup
2 lbs ground beef
1 egg
1 cup panko
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Combine seasoning mix in a small bowl and set aside
Melt butter in saute pan over medium heat.  Add chopped vegetables, garlic and saute for 5 minutes.  Add Tabasco, Worcestershire and season mix.  Saute until mixture begins to stick to the pan about 5-6 minutes.  Stir in wine and catsup. Cook for about a minute more scraping bottom of pan.  Remove from heat and cool.
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In a bowl mix ground beef, eggs, vegetable mixture (removing bay leaf) and bread crumbs.  Mix until thoroughly combined.  Put in meatloaf pan or shap into a loaf and put on baking sheet.  Bake uncovered for 25 minutes at 350Degree symbol for 25 minutes then raise heat to 400Degree symbol and continue to cook about 35 minutes longer.  Serve.
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