Cajun Meatloaf
April 4, 2009 · Posted in Cooking Recipes · Comment
Cajun Meatloaf
- · Use leftover meatloaf as a sandwich filling.
- · Process 1 slice white bread for crumbs.
· Serve with sour cream.
Serves 6
Preparation: 20 minutes + 10 to cool
Cooking: 1 hour 10 minutes
Ingredients:
- · 800g lamb forequarter chops, fat trimmed
- · 1 small brown onion, chopped
- · 2 eggs, lightly beaten
- · ½ cup fresh soft breadcrumbs
- · 1 clove garlic, crushed
- · 2 teaspoons Cajun seasoning
- · 1 large potato, peeled, cut into 5mm pieces
- · 150g kumara, finely chopped
- · 2 bacon rashers, rind removed, chopped
- · 1 tablespoon finely chopped rosemary
- · 1 tablespoon vegetable oil
- · Mixed salad leaves, to serve
Method:
- Preheat oven to 190°C/170°C fan forced. Grease and line a 5-cup, 19×19cm (base measurement) loaf pan with baking paper, extending it at long sides for handles. Cut lamb from bone, reserving bone to make stock. Chop lamb. Process lamb and onion until finely minced
- Transfer mince mixture to a large bowl; add egg, breadcrumbs, garlic and seasoning; mix well. Spoon mixture into prepared pan; smooth surface. Combine potato, kumara, bacon and rosemary in a medium bowl; press over top of loaf. Drizzle with oil; cover with foil. Bake for 20 minute.
- Remove foil; bake for 45-50 minutes or until firm and cooked. Cool in pan for 10 minutes. Transfer to a chopping board to slice. Serve with salad leaves.
