Cooking Fresh with Chef Rick Recipe #19 - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

Cooking Fresh with Chef Rick Recipe #19

Seasonings
2 bay leaves
1 tablespoon salt
1 teaspoon cayenne
1 teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg 

4 tablespoons butter
¾ cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell pepper
¼ cup finely chopped green onion
2 teaspoons chopped garlic
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
½ cup evaporated milk
½ cup ketchup
1 ½ pounds ground beef
½ pound ground pork
2 eggs, lightly beaten
1 cup dry bread crumbs 

Combine the seasonings in a small bowl and set aside.

     Melt the butter in a medium sauce pan over medium heat.  Add the onions, celery, bell peppers, green onions, garlic, hot sauce, Worcestershire and seasoning mix and cook for 2-3 minutes.  Stir in the milk and ketchup and continue cooking for about 2 minutes, stirring occasionally.  Remove from heat and cool.

     Place the ground beef and pork in a large bowl and add the eggs,  the cooked vegetable mixture, removing the bay leaves, and the bread crumbs.  Mix by hand until thoroughly combined. 

     Place meat mixture into a 13x9 un greased baking pan and shape into a loaf that is about 1 ½ inches high, 6 inches wide and 12 inches long.  Bake uncovered at 350 degrees for approximately 1 hour.  Serve immediately as is or with your favorite accompaniments.  We like ours served as Chef Rick's Cajun Meatloaf Po' boy, (a great sandwich roll, ketchup, lettuce and tomato.)  "Laissez les bons temps rouler!"