House Of Blues Cajun Meatloaf Recipes
DISNEY'S HOUSE OF BLUES CAJUN MEATLOAF
Make and share this Disney's House of Blues Cajun Meatloaf recipe from Food.com.
Provided by drhousespcatcher
Categories Meat
Time 2h
Yield 4 pans, 24 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- The serving depends on how you slice the pans.
Nutrition Facts : Calories 943.1, Fat 64, SaturatedFat 29.6, Cholesterol 346, Sodium 1433.9, Carbohydrate 35.6, Fiber 2.9, Sugar 12, Protein 55.2
HOUSE OF BLUES' CAJUN MEATLOAF
I got this recipe from the Orlando Sentinel under Thought You'd Never Ask - LOCAL RESTAURANT RECIPES - This dish is spicy and my favorite meatloaf. I have added notes to make this low carb. Very good leftovers too.
Provided by Tex1957
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 325°F Line a loaf pan with parchment paper.
- Melt butter in large pan. Sauté onions, celery, bell peppers, garlic until tender. Stir in cream, ketchup. Cook 5 minutes. Cool. Combine with remaining ingredients. Fill pan with mixture, packing to make sure there are no air pockets. Bake 2 hours, or until internal temperature is 160°F Let stand at room temperature 10 minutes. Drain grease. Refrigerate 2 hours.
- How to make gravy: Saute 1 1/2 pounds mushrooms, 10 ounces diced Spanish onions, 10 ounces diced bell peppers and 10 ounces diced celery in 1/4 cup hot vegetable oil until soft and mushrooms have released their liquid. Add 1/2 teaspoon black pepper, 1/2 ounce Worcestershire sauce and 1 1/2 teaspoons chicken base. Turn off heat. Drizzle in 3 1/2 ounces flour ( Substitute 4 TBSP corn starch for low carb ) . Mix with whisk so that flour is well incorporated. Slowly mix in 48 ounces beef stock with whisk, making sure there are no lumps. Turn on heat. Bring to a simmer. Stir occasionally so gravy does not stick to pan. Simmer 15 minutes on low. Remove from heat. Cover meatloaf slices with gravy.
Nutrition Facts : Calories 718.4, Fat 51.6, SaturatedFat 24.3, Cholesterol 271.5, Sodium 1075, Carbohydrate 24.7, Fiber 1.9, Sugar 7.9, Protein 38.2
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