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Meatloaf

June 21st, 2003, 2:37 am · 2 Comments

I used to dread meatloaf as a kid. In truth, I dreaded meatloaf - even the thought of it - until very recently. But one night about a year ago I found “Big Thicket Cajun Meatloaf” on the Shady Grove menu. What caught my eye was “spicy creole sauce.” I ordered it (hold the queso) not knowing what to expect so my expectations were rather low. When it arrived at the table, my heart was filled with joy (yes, JOY!). The loaf was cut into three hearty slices and so the ingredients inside were clearly visible. Instead of the diced beyond recognition vegetables that filled the meatloafs of my youth, this meatloaf contained huge chunks of carrots (not mushy!) and onions. And instead of being baked with plain-old ketchup on top, this meatloaf was baked with the spicy creole sauce on top, filled with juicy hunks of tomato. Since ordering it for the first time a year or so ago, I have been a loyal Shady Grove meatloaf eater. Tonight, I will attempt to cook it at home. I will likely fail miserably. [UPDATE 6/23 - it was awesome! Click on comments for the recipe.]

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2 responses so far ↓

  • 1 Kevin // Jun 21, 2003 at 11:06 pm

    If it works out… the recipe must be posted, or the world will suffer a great disservice!

  • 2 michaelbrown // Jun 23, 2003 at 2:07 pm

    Oh man, it was terrific! Here’s the recipe:

    Michael’s Cajun Meatloaf

    1 tsp salt
    1 tsp ground cayenne pepper
    2 tsp black pepper
    1/2 tsp ground cumin
    1 tsp basil
    1 tsp thyme
    1 can diced tomatoes, drained
    3/4 cup baby carrots, quartered longways
    2 tbsp olive oil
    4 cloves garlic, minced
    1 tbsp Tabasco sauce
    1 tbsp Worcestershire sauce
    1 1/2 lb. ground beef
    2 eggs, beaten
    1 cup dried bread crumbs

    For tomato topping:
    2 roma tomatoes, diced
    1 tsp basil
    1 tsp paprika

    1. In a small bowl, combine the salt, cayenne pepper, black pepper, cumin, basil and thyme; set aside.

    2. Heat oil in saucepan over medium heat. Add garlic, cook for about 1 minute. Add Worcestershire sauce, Tabasco sauce, tomatoes and reserved seasoning mix. Saute about 6 minutes. Move mix to a bowl and stir in carrots. Let cool to room temperature.

    3. Place beef in an ungreased 9 x 13 baking pan. Add eggs, the vegetable mixture, and bread crumbs. Mix well by hand and form into a loaf about 1 1/2 inches thick.

    4. Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes.

    Interlude - Tomato topping: Mash the diced roma tomatoes so they’re a bit mushy and wet. Mix in paprika and basil and set aside.

    5. Raise heat to 400 F (200 C) and bake for another 30 minutes.

    6. Spread tomato topping over top of loaf and bake for another 5 minutes. Let cool for 5 minutes before serving.

    You can add some of your other favorite vegetables if you like, such as bell peppers or onions. This could definitely benefit from some green and yellow onions. Also, be sure the carrots don’t get cooked until time to go in the oven. This will keep them slightly crisp - not all mushy and gross. Enjoy!

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