Recipe Club Cooks... CAJUN MEATLOAF
Judy Downs’s Take on Paul Prudhomme’s Cajun Meatloaf | The Recipe Club Meatloaf Episode (Season 2, Episode 7)
FULL RECIPE BELOW!
Can a beloved American dish be improved by a detour through the Bayou? Dave, Chris, and Rachel Khong set out via fan boat into Tabasco-scented waters to find out. This season, we’re tackling listener-submitted recipes—if you tackle this one, too, let us know in the comments below!
Host: Dave Chang and Chris Ying
Guests: Rachel Khong
Producer: Jordan Bass
Associate Producer: Sasha Ashall
Illustrator: Alycea Tinoyan
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JUDY DOWNS’S TAKE ON PAUL PRUDHOMME’S CAJUN MEATLOAF
(WITH NOTES FROM THE CLUB)
I have to share the word of Paul Prudhomme's Cajun meatloaf. This recipe came from his “Louisiana Kitchen”—I tried to get in the Recipe Club mindset and made a few changes to make it a bit easier. (I also have to kid-i-fy it, so you can definitely go spicier.)
My parents used to eat the best part of this meatloaf in the kitchen before serving the rest to the kids. They would hover over the pan and pick all the crusty bits off before eventually serving us when it was cool enough. By that time, they would be full and happy. I can’t fault them. The end result is not pretty—it honestly looks like brains—but the combination of the Cajun flavor with a pretty traditional meatloaf recipe makes this my standard for what meatloaf is. Anything else is just boring.
1 large white onion
1 green bell pepper
2 stalks of celery
4 scallions
3 cloves of garlic
2 teaspoons Tabasco
1 tablespoon Worcestershire
½ cup milk*
½ cup ketchup
2 lbs ground pork
2 eggs
1 cup panko
For the Spice Mix:**
2 bay leaves
1 tablespoon salt
1 teaspoon paprika
1 teaspoon black pepper
½ teaspoon white pepper
½ teaspoon cumin
½ teaspoon nutmeg
4 tablespoons butter
1. Put the onions, celery, garlic, and pepper through a food processor with a medium shred attachment, or chop until fine.*** You might have to pick out some bigger onion pieces. I tried to put the green onion in, but just ended up using scissors.
2. Add mixture to a sauté pan with butter, chopped scallions, Spice Mix, Tabasco, and Worcestershire, and cook on medium till soft, around 8 minutes. Remove from heat and add milk and ketchup, stir until combined, and let cool.
3. Once the vegetable mix has cooled down, mix it with pork, eggs, and breadcrumbs. The mixture is wet, but that’s OK. You can shape it into one large loaf, but I do two or put them into muffin tins for more surface area.
4. Cook at 350 for 30 minutes and then turn up to 400 for 30 minutes more or until done. The meat should be nicely browned, with some burnt spots.****
Recipe Club’s Notes:
* Paul Prudhomme’s original recipe calls for evaporated milk rather than regular milk. This seems like a genius idea to us.
** You could probably up most of these seasonings for a more robust loaf. More Tabasco, too.
*** If your loaf is too wet, this might be why. Try dicing the vegetables rather than processing them.
**** If you’re like us and you need a ketchup glaze for a meatloaf to feel complete, go ahead and add one. No one’s gonna stop you.
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#meatloaf
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Meatloaf Recipe | How I make a meatloaf | The Simple Way
Thanks for watching!! Here's how I make my meatloaf.
Recipe
3lbs 80/20 Ground beef
1/2 Cup diced Onion (Use more if desired, chop to whatever size preferred)
1/4 cup diced Bell pepper (Use more if desired, chop to whatever size preferred)
3 Garlic cloves- minced
1/2 Cup Milk
2 Eggs
2 Slices of bread
1/2 Tsp Worcestershire Sauce
1 tsp Parsley Flakes
1/2 tsp Black pepper
2 TBSP Season All seasoned salt
1 TBSP Mc Cormick Garlic & Herb salt-free seasoning
1 tsp Red pepper Flakes
2 Tsp Paprika
1/3 Cup Barbecue Sauce (Sweet Baby Rays)
1 Tbsp Ketchup
1/2 tbsp Mustard
1 tsp Brown Sugar
#howtomakemeatloaf #meatloafrecipe
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How to Make the Best Cajun Meatloaf Ever
If you're looking for a delicious and easy meatloaf recipe, this is the one for you! In this recipe, you'll make a tender and delicious meatloaf that will be perfect for any dinner.
#meatloaf #cajunrecipes #comfortfood
Measurements Used
1.5 pound Ground Beef
0.5 pounds Spicy Italian Sausage
1 tablespoon (Meat Mix) + 1/2 teaspoon (Sauce) Cajun Seasoning (Slap Ya Mama)
1/2 cup Bread Crumbs
Salt to taste
Black Pepper to taste
Cayenne Pepper to taste
1 cup Ketchup
2 tablespoon (Meat mix) + 1/2 tablespoon (Sauce) Brown Sugar
2 tablespoon Orange Juice
1 tablespoon Honey
2 Eggs
1/3 cup Milk
1/2 cup chopped Celery
1 cup Green Bell Pepper chopped
1 cup chopped Onion
1/4 cup to 1/2 cup Green Onions
5 to 6 Garlic Cloves minced
2 teaspoon Worcestershire Sauce
1 teaspoon Dijon Mustard