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House Of Blues Cajun Meatloaf



CAJUN MEATLOAF
House Of Blues Copycat Recipe

4 oz. unsalted butter
1 1/2 oz. sliced green onions
1/2 cup chopped yellow onion
2/3 cup chopped celery
2/3 cup chopped bell peppers
1 tablespoon minced garlic
3/4 cup heavy cream
3/4 cup ketchup
2 1/4 lbs. ground beef
12 ounces ground pork
4 eggs
1 1/2 cups fresh bread crumbs
1 T. hot sauce
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoon salt
1 1/2 teaspoon cayenne
1 1/2 teaspoon black pepper

Heat oven to 325 degrees. Line a loaf pan with parchment paper. Melt butter in large pan. Saute onions, celery, bell peppers, garlic until tender. Stir in cream, ketchup. Cook 5 minutes. Cool. Combine with remaining ingredients. Fill pan with mixture, packing to make sure there are no air pockets. Bake 2 hours, or until internal temperature is 160 degrees. Let stand at room temperature 10 minutes. Drain grease. Refrigerate 2 hours.

How to make gravy:
Saute 1 1/2 pounds mushrooms
10 ounces diced Spanish onions
10 ounces diced bell peppers
10 ounces diced celery in 1/4 cup hot vegetable oil
until soft and mushrooms have released their liquid.

Add 1/2 teaspoon black pepper, 1/2 ounce Worcestershire sauce and 1 1/2 teaspoons chicken base. Turn off heat. Drizzle in 3 1/2 ounces flour. Mix with whisk so that flour is well incorporated. Slowly mix in 48 ounces beef stock with whisk, making sure there are no lumps. Turn on heat. Bring to a simmer. Stir occasionally so gravy does not stick to pan. Simmer 15 minutes on low. Remove from heat. Cover meatloaf slices with gravy.

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