Bill Sirmon's Cajun Meatloaf

7:01 AM, Aug 27, 2011   |    comments
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Preheat oven to 350%

1 Med Onion chopped fine
1 Bell Pepper chopped fine
1 rib Celery chopped fine
4 Cloves Garlic chopped fine
1 Tablespoon Cajun Spice mix
¼ cup Tomato Juice
½ cup Chicken Stock
2 Large Eggs
½ Teaspoon Unflavored Powdered Gelatin
2 Tablespoons Worcestershire Sauce
2/3 Cup Cracker or Bread Crumbs
Cayenne Pepper to taste
2 Pounds Ground Round

1 Cup Catsup
4 Teaspoons Hot Sauce (not Tabasco - use Franks or Texas Pete or Louisiana)
1 teaspoon Coriander
½ Cup Apple Cider Vinegar
6 Tablespoons Light Brown Sugar

Mix the liquids and put the gelatin on the mixture. Set aside to bloom. Sauté onion, bell pepper and celery in oil until soft. Add garlic and sauté one more minute. Add the spice mix (use any commercial Cajun Spice mix). As soon as the fragrance rises, mix in the cracker crumbs and the mix with the meat. Add the liquids and stir. Use your hands. Have fun. Make a freeform loaf; do not use a loaf pan (this is Important!). Place on a raised broiler pan with a place for it to drip or make one out of a wire rack and aluminum foil with holes poked in it. Or use a large casserole. You want something about 2 inches thick, no more. Cook until middle is 140o (it will continue to cook as we go on, trust me). About 50 minutes. While that cooks, make the glaze in a pot on top of the stove. Cook ingredients until the sauce thickens. Stir often. Let sit until the meatloaf is done. Then, using a spoon, coat the top and sides of the meatloaf with one coating of the glaze. Place under the lit broiler until it smokes. Place a second coat of glaze and put back under the broiler. After that caramelizes let sit for 10 minutes. Use the rest of the glaze, reheated, to pass around the table.

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