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Recipes - Cajun Meatloaf wCreole Sauce

Recipe Name

Cajun Meatloaf w\Creole Sauce

 Submitted by Guest
Recipe Description L03503 & O00500
Quantity 100 Quantity Unit Servings (5 oz) Servings  
Prep Time (minutes) 30 Cook Time (minutes) 75 Ready In (minutes) 105
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
120
Usda default (100 gm - 4 oz)Beef, ground, 85% lean meat / 15% fat, raw
7
1/2
cupsBread crumbs, dry, plain
1/3
cupsalt, table
4
1/3
tablespoonsblack pepper
2
1/3
tablespoonsgarlic powder
2
tablespoonscayenne pepper
2
tablespoonsoregeno
2
tablespoonsbasil
2
tablespoonsthyme, dry, ground
2
tablespoonsonion powder
1
1/2
quartsfat free milk
2
cups, stripscelery, diced
2
1/8
largeLarge Yellow Onions, Chopped
4
1/8
smallgreen pepper, finely chopped
4
3/4
cupsliquid egg
250
packetsCatsup, low sodium
1
cupWorcestershire sauce
4
1/3
cups, stripscelery, diced
4
3/4
largeYellow onion, chopped
9
1/8
smallgreen pepper, chopped
1/2
cupShortening, vegetable
8
1/4
cans (29 oz) (401 x 411)Tomato canned, puree
1/4
cupwhite sugar
2
tablespoonsWorcestershire sauce
1
tablespoonpepper, black
1
cup (8 fl oz)water
1
cupall-purpose flour (approx.)
Steps
Sequence Step
1COMBINE BEEF WITH BREAD CRUMBS, SALT, PEPPER, GARLIC POWDER, CAYENNE PEPPER, OREGANO, BASIL, THYME, AND ONION POWDER; MIX UNTIL WELL BLENDED.
2....Deleted... (JHG)
3ADD MILK, CELERY, ONIONS, GREEN PEPPERS, EGGS, CATSUP, AND WORCESTERSHIRE SAUCE. MIX LIGHTLY BUT THOROUGHLY. DO NOT OVERMIX.
4PLACE 11 POUNDS 6 OUNCES MEAT MIXTURE INTO EACH STEAM TABLE PAN AND DIVIDE INTO 2 LOAVES PER PAN.
5USING A CONVECTION OVEN, BAKE 1 HOUR 15 MINUTES AT 300 F ON HIGH FAN, CLOSED VENT. CCP: INTERNAL TEMPERATURE MUST REACH 155 F OR HIGHER FOR 15 SECONDS. SKIM OFF EXCESS FAT AND LIQUID DURING COOKING PERIOD.
6LET STAND 20 MINUTES BEFORES SLICING. CUT 13 SLICES PER LOAF. CCP: HOLD FOR SERVICE AT 140 F OR HIGHER.
7SERVE WITH CAJUN CREOLE SAUCE, RECIPE NO O00500.
8CREOLE SAUCE
9PREPARATION INSTRUCTIONS: CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100. CHOP SWEET PEPPERS BEFORE MEASURING. DEHY OR FROZEN MAY BE USED, REFERENCE A01100. CHOP CELERY BEFORE MEASURING MELT SHORTENING TO EQUAL QUANTITY (SALAD OR OLIVE OIL MAY BE USED) CRUSH TOMATOES BEFORE MEASURING. SIFT FLOUR BEFORE MEASURING. 1. SAUTE ONIONS, PEPPERS, AND CELERY IN SHORTENING OR SALAD OIL 10 MINUTES OR UNTIL TENDER.
10ADD TOMATOES, SALT, PEPPER, SUGAR, AND WORCESTERSHIRE SAUCE TO VEGETABLES. BRING TO A BOIL; REDUCE HEAT. COVER.SIMMER 10 MINUTES.
11BLEND FLOUR AND WATER TO MAKE A SMOOTH PASTE; ADD TO SAUCE.STIR TO COMBINE. SIMMER 5 MINUTES OR UNTIL THICKENED, STIRRING CONSTANTLY.






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