Cajun Meatloaf Recipe from House of Blues
9 lbs. ground beef
3 lbs. ground pork
12 eggs beaten
6 cups fresh bread crumbs
3 cups ketchup
3 cups heavy cream
4 tbsp. crystal hot sauce
3 oz. worchester sauce
12 oz. unsalted butter
6 oz. green onions (thinly sliced)
2 lbs. onions (1/4" chopped)
20 oz. celery (1/4" chopped)
20 oz. bell peppers (1/4" chopped)
4 tbsp. minced garlic
2 tbsp. salt
2 tsp. cayenne
2 tsp. black pepper
Melt butter in large rondeau.
Saute all vegetables at medium heat until tender.
Stir in cream and ketchup. Cook 5 minutes. Let cool completely.
Mix all ingredients in hobart with paddle for ten minutes at speed two. Divide into 4 inch pans lined with parchment paper 5 lb. 12 oz. per pan, 1/3 inch high.
Cook at 325 degrees for 2 hours, internal temperature at 160 degrees.
Let set at room temperature for approximately 10 minutes then drain grease. Let stand longer (approx. 2 hours) and then drain remaining grease.