Cajun Meat Loaf

Name: Cajun Meat Loaf
Yield: 8 portions
Ingredients: 1 teaspoon salt; Freshly ground black pepper, to taste; ½ teaspoon dried thyme leaves; 2 cloves garlic, minced; ½ cup New Basic Tomato Sauce or good-quality canned; ½ teaspoon dried oregano; ½ cup homemade beef stock or canned broth; ½ cup homemade beef stock or canned broth; 2 pounds ground beef; ¼ cup fresh bread crumbs; 2 tablespoons olive oil; 8 ounces andouille or other Cajun sausage, finely chopped; 8 ounces andouille or other Cajun sausage, finely chopped; 1 red bell pepper, cored, seeded, and finely chopped; 1 cup Chopped onion; 1 fresh cayenne or hot red chile pepper, seeded and minced (about 1½ teaspoons); 1 fresh cayenne or hot red chile pepper, seeded and minced (about 1½ teaspoons)

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Over the past several years the flavor of Cajun cooking has swept our country like wildfire. It should be hot, but not so hot that the flavors of the spices are lost.

Ingredients

2 tablespoons olive oil
8 ounces andouille or other Cajun sausage, finely chopped

Main course
Spicy

Method

Heat the oil in a large skillet. Add the sausage, onion, bell pepper, cayenne pepper, garlic, thyme, and oregano. Cook over low heat, covered, for 15 minutes. Transfer the mixture to a bowl, and cool to room temperature.
Preheat the oven to 350°F.