Chef Paul's Meat Loaf
Makes 6 servings
4 tablespoons unsalted butter
¾ cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell pepper
¼ cup finely chopped green onion
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic®
2 teaspoons minced garlic
1 tablespoon Chef Paul Prudhomme's Magic Pepper Sauce®
1 tablespoon Worcestershire sauce
2 whole bay leaves
½ cup evaporated milk
½ cup catsup
1½ pounds ground beef
½ pound ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs
Melt the butter in a 1 quart saucepan over medium heat. Add the onions,
celery, bell pepper, green onion, Meat Magic, garlic, Magic Pepper Sauce,
Worcestershire sauce and bay leaves. 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 heat and allow to cool at
room temperature.
Preheat the oven to 350°.
Place the beef and pork in a large mixing bowl. Add the eggs, cooked
vegetable mixture (remove bay leaves) and 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
ingredients. Place mixture in an ungreased 13" x 9" baking pan. Shape
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 heat to 400°
and continue cooking until done, approximately 35 minutes.
Copyright © 1995 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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