Background Music: "Hop Skip And Jump" by Savoy-Doucet Cajun Band on Big Rooster
This recipe is a slight departure from my regular Cajun meatloaf because it lacks a few of the basic ingredients you would ordinarily find in a typical south Louisiana meatloaf recipe - like fresh onions, bell pepper, celery and tomato sauce. That is because I wanted to keep it simple, yet without sacrificing flavor.
- 1 lb. lean ground beef
- 1 egg
- 3/4 cup Italian bread crumbs
- 3/4 cup old fashioned oats
- 1 measure of DIY Cajun Seasoning
- 1 tsp. Worcestershire sauce
- 3 dashes Tabasco sauce
Mix the above ingredients together thoroughly, mold the meat mixture into a small casserole dish and cook in the oven at 350 degrees F. for 50 minutes. Remove from oven. Sprinkle shredded mozzerella cheese on top and microwave until melted (about 1 minute). Finally, top the meatloaf with the sliced mushroom gravy. Makes 4 servings.
- 1 Tbs. powdered gumbo roux
- 1 measure of DIY Real Beef Onion Soup mix
- 4 oz. sliced button mushrooms
- 3 Tbs. butter
- 1 1/2 cups water
Mix the dry ingredients together in a sauce pan, add the melted butter and water then cook on medium heat for approximately 10 minutes. Next, add the sliced mushrooms and continue to cook on medium-low heat for an additional 15 minutes.
This is a simple recipe. You can also cut the meatloaf into thin slices and make sandwiches with it.
I hope you like it. Bon Appetite!