I’m cooking up some “comfort” food for the weekend! I came up with this recipe for Cajun Meatloaf years ago and it’s always a pleaser. There’s is something soothing about meatloaf, hot out of the oven with mashed potatoes. And then, there are those leftover meatloaf sandwiches….yum! You can substitute ground turkey for the beef if you want. It all works out and it’s always delicious! So here’s a menu for the family!
Cajun Meatloaf
Skin On Smashed Potatoes
Fresh String Beans with Almonds
Coleslaw
Cajun Meatloaf
2 pounds of “meatloaf mix”
1 cup oatmeal
2 eggs
2 tablespoons Sangre de Cristo Spice Company cajun blend
1 teaspoon worcestershire
1 onion, finely minced
1 green pepper, finely chopped
1/2 cup chopped flat leaf parsley
1 teaspoon raw sugar or honey
1 tablespoon olive oil
Preheat oven to 425 degrees
Heat the olive oil in a skillet and saute the onion and green pepper until it is soft. Place the meat in a large bowl and mix the cooked vegetables and the remaining ingredients. Mix well and place in a greased loaf pan. Place in a preheated oven and bake for 20 minutes. Reduce the heat to 350 degrees and continue baking for 40 minutes.
Skin On Smashed Potatoes
6 Yukon Gold potatoes
2 tablespoons butter
Half ‘n’Half
salt and pepper to taste
Cut the potatoes in large chunks and place in a large sauce pan covered with water. Bring to a boil and simmer until fork tender. Drain all but 1/4 cup of the water. Place the potatoes and remaining water in the bowl of a standing mixer. Mix the potatoes with the remaining ingredients until some “lumps” are still remaining.
Fresh String Beans with Almonds
1 pound string beans, washed and ends snapped off
1 shallot, peeled and finely diced
1/2 cup sliced almonds
salt and pepper to taste
1 teaspoon good olive oil
2 teaspoon butter
In a shallow saute pan melt the butter with the oil. Add the cleaned string beans and shallot and saute over low heat for five minutes. Cover and let steam for another 10 minutes. Add the almonds, you can toast these if you want, and mix.
Coleslaw
1 head green cabbage
1 head red cabbage
1 bunch scallions, ends removed and finely chopped, including the green ends
2 carrots, peeled and shredded
1/2 cup vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon ground mustard
1 teaspoon local honey
sea salt and pepper to taste
I use half a head of each of the cabbages when I make this. Shred the cabbage with a mandolin slicer or food processor. In a large bowl, mix the cabbage with the scallions and carrots. In a small bowl, whisk the oil and vinegar, adding the mustard, honey, salt and pepper. Pour this over the vegetables and mix well. Refrigerate for up to an hour before serving.
