Lily's Chalmette Meatloaf - a recipe

My ex-mother-in-law Lily was a wonderful cook. Not only could she cook Cajun and Creole dishes, she also knew how to prepare traditional southern dishes, famous from Florida to Texas. Meatloaf, without question, is a southern comfort food, and here is Lily’s Creole version of the recipe.

Chalmette Meatloaf

Ingredients

· 2 bay leaves, whole
· 1 tablespoon salt
· 1 teaspoon ground red pepper ( cayenne)
· 1 teaspoon black pepper
· ½ teaspoon cumin, ground
· ½ teaspoon nutmeg, ground
· 4 tablespoons butter, unsalted
· ½ cup of celery, finely chopped
· ½ cup bell pepper, finely chopped
· ¼ cup greens onions, chopped
· 12 teaspoons of garlic, minced
· 1 tablespoon Tabasco sauce
· 1 tablespoon Worcestershire sauce
· ½ cup milk
· ½ cup catsup
· 2 pounds beef, ground
· ½ pound of pork, ground
· 2 eggs lightly beaten
· 1 cup bread crumbs

Instructions

Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in 1 quart saucepan over medium heat. Add the onions, celery, and bell pepper, green onions, garlic, Tabasco, Worcestershire and seasoning mix.

Sauté about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and ½ cup catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from the heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13 x 9 inch baking pan.

Remove the bay leaves, add the eggs, the cooked vegetable mixture and the bread crumbs. Mix by hand until thoroughly combined in the center of the pan. Shape the mixture into a loaf that is about 1 ½ inches high x 6 inches wide and 12 inches long. Bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.

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