Hello Andras!
This is a recipe that I made recently and found wonderful. It's good hot and 
just as wonderful as a sandwich cold.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Cajun Meat Loaf
 Categories: Main dish, Beef, Pork, Cajun, Patties
      Yield: 6 servings
MMMMM-----------------------SEASONING MIX----------------------------
      2    Whole bay leaves
      1 tb Salt
      1 ts Ground red pepper
           (preferably cayenne)
      1 ts Black pepper
    1/2 ts White pepper
    1/2 ts Cumin
    1/2 ts Nutmeg
MMMMM--------------------------MEATLOAF-------------------------------
      4 tb Unsalted butter
    3/4 c  Onions
    1/2 c  Celery
    1/2 c  Green bell peppers
    1/4 c  Green onions
      2 ts Minced garlic
      1 tb Tabasco sauce
      1 tb Worcestershire sauce
    1/2 c  Evaporated milk
    1/2 c  Catsup
  1 1/2 lb Ground beef
    1/2 lb Ground pork
      2    Eggs, lightly beaten
      1 c  Very fine dry bread crumbs
  NB * Finely chopped
  Combine the seasoning mix ingredients in a small bowl and set aside.
  Melt the butter in a 1-quart saucepan over medium heat.  Add the
  onions, celery, bell peppers, green onions, garlic, Tabasco,
  Worcestershire, and seasoning mix. Saute until mixture starts
  sticking excessively, about 6 minutes, stirring occasionally. Remove
  from heat and allow to cool to room temperature.
  Place the ground beef and pork in an ungreased 13x9-inch baking pan.[a
  sheet cake pan more or less] Add the eggs, the cooked vegetable
  mixture, removing the bay leaves, and the bread crumbs. Mix by hand
  until thoroughly combined. In the center of the pan, shape the
  mixture into a loaf that is about 1 1/2 inches high, 6 inches wide,
  and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise
  heat to 400F and continue cooking until done, about 35 minutes
  longer. Serve immediately as is or with Very Hot Cajun Sauce for
  Beef.[see next message]
  from _Chef Paul Prudhomme's Louisiana Kitchen_.
  Sent  Ruth Hanschka
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Very Hot Cajun Sauce
 Categories: Sauces, Cajun, Meats
      Yield: 6 servings
    3/4 c  Onions; *
    1/2 c  Green bell peppers; *
    1/4 c  Celery; *
    1/4 c  Vegetable oil
    1/4 c  Plain flour
      1 tb All-purpose flour
    3/4 ts Ground cayenne
    1/2 ts White pepper
    1/2 ts Black pepper
      2    Bay leaves
    1/4 c  Jalapeno peppers **
      1 ts Garlic **
      3 c  Beef stock
  NB * chopped ** minced (fresh Jalapenos are preferred; if you have to
  use pickled ones, rinse as much vinegar from them as possible)
  Combine onions, bell peppers and celery in a small bowl and set aside
  while yo start the roux. In a heavy 2-quart saucepan heat the oil
  over medium-low heat to about 250F. With a metal whisk, whisk in the
  flour a little at a time until smooth. Continue cooking, whisking
  constantly, until roux is light brown, about 2 to 3 minutes. Be
  careful not to let the roux scorch or splash on your skin. Remove
  from heat and with a spoon immediately stir in the vegetable mixture
  and the red, white, and black peppers; return pan to high heat and
  cook about 2 minutes, stirring constantly.(We're cooking the
  seasonings and vegetables in the light roux and the mixture should,
  therefore,be pasty.) Remove from heat.
  In a separate 2-quart saucepan, bring the stock to a boil.  Add the
  roux mixture by spoonfuls to the boiling stock, stirring until
  dissolved between each addition. Bring mixture to a boil, then reduce
  heat to a simmer and cook until the sauce reduces to 3 1/2 cups,
  about 15 minutes. Skim off any oil from the top and serve immediately.
  [From Paul Prudhomme's Louisiana Kitchen]
                                         From : Ruth Hanschka
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All the Best
Ian
--- GoldED 2.50+
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