I'll confess that this cook was from a few days ago. It's still hot, but you could actually bake inside right now.
This is a recipe from my current favorite cookbook, Donald Link's Real Cajun. (We bought it at his restaurant, but you can buy it from Amazon and support TVWBB.) Anyway, this is his Post-K Meatloaf recipe, which he made in the early days after Hurricane Katrina. According to the book, they didn't know if anyone would come to the restaurant and figured that at the very least they could feed the workers and national guardsmen that were working in the city. It's an interesting twist on meatloaf because you cook up a flavor base first, then chill it and combine it with the meat before baking. Here's how it went.
Bacon ends from some homemade bacon cooking in a frying pan.
Carrot, celery, onion, Worcestershire, ketchup and some seasonings added.
Zoomed in.
Mixing that stuff with breadcrumbs and meat. This was actually ground turkey because that's what was in the freezer, but the recipe calls for beef.
Shaped into a loaf on a cutting board topped with parchment, then tracing around it with a knife.
You can see that the outer area of parchment is now free.
And now that paper has been removed.
Indirect set-up.
Loaf on.
Loaf off.
Slicing.
Plated with some leftover 7/4 potato salad and "America's Best Beer".
The leftovers were run through the slicer and provided great sandwiches for our lunches all week.
Thanks for looking!
This is a recipe from my current favorite cookbook, Donald Link's Real Cajun. (We bought it at his restaurant, but you can buy it from Amazon and support TVWBB.) Anyway, this is his Post-K Meatloaf recipe, which he made in the early days after Hurricane Katrina. According to the book, they didn't know if anyone would come to the restaurant and figured that at the very least they could feed the workers and national guardsmen that were working in the city. It's an interesting twist on meatloaf because you cook up a flavor base first, then chill it and combine it with the meat before baking. Here's how it went.
Bacon ends from some homemade bacon cooking in a frying pan.
Carrot, celery, onion, Worcestershire, ketchup and some seasonings added.
Zoomed in.
Mixing that stuff with breadcrumbs and meat. This was actually ground turkey because that's what was in the freezer, but the recipe calls for beef.
Shaped into a loaf on a cutting board topped with parchment, then tracing around it with a knife.
You can see that the outer area of parchment is now free.
And now that paper has been removed.
Indirect set-up.
Loaf on.
Loaf off.
Slicing.
Plated with some leftover 7/4 potato salad and "America's Best Beer".
The leftovers were run through the slicer and provided great sandwiches for our lunches all week.
Thanks for looking!
