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Standing Walrus

Cajun, Surf and Turf, Meatloaf

During dinner for a few of my friends, the other night, the conversation went to recipes that I should be doing to post on the web-site. Among the comments was a Spicy, Cajun, Meat Loaf. I thought about it and realized that I do have a couple of meat loaf recipes, including my "Meat Loaf, Cordon Bleu", and figured I could always use another Cajun style stuffed recipe.

The only thing to be cautious of when using the shrimp in this method is to make sure that they're fresh, and pre-cooked. If there's the tiniest bit of "fishy" smell to them, don't use them for this recipe because that flavor will intensify, and permeate the meat.

The other thing you'll notice is that I used aluminum foil to cover the pan, and I placed a rack in the pan. I blew it, the bacon on the bottom was uncooked, raw. After trying to figure out why this happened this time, I realized that it was the combination of both the foil and the rack. The foil became an insulation between the pan and the roast, making the bottom of the pan not as hot as it should have been. On top of that, the rack kept the roast a 1/2" away from the bottom of the pan. As a result, the bacon on the bottom of the meat loaf, was not in a place hot enough to cook it, even though it was in the oven for 1 1/2 hours.

The bottom line is: Do as I say not as I did. I was truly disappointed in the fact that I wasn't able to eat all of that bacon while eating the meat loaf.

In attempting to make this a truly spicy version, I included, what I thought was a lot of blacken, and a lot of the Fresno Peppers in the mix, and gravy. To my surprise, there was great flavor, but not as much heat as I expected. So, don't be afraid to use the amount of spices I've included in this recipe, and if you want it to be really hot, just add a couple more peppers and blacken to all of the mixes, but the rub (which was perfect).



Cajun, Surf and Turf, Meatloaf, Picture


1. Begin by removing the shells and vein from the shrimp. Rinse, then dry them, and dust with the blacken and salt.

Place 1 tablespoon of butter and oil in a Teflon pan, and turn to high.

Cook the shrimp about 2 minutes on each side. Cook them just long enough so that they turn pink, otherwise they'll be real tough. Set these in a bowl to cool while you cook the vegetables.
Cajun, Surf and Turf, Meatloaf, Picture


2. Mince the peppers and onions. Place 1 tablespoon of butter and oil in a pan, and turn to medium / high. Cook the vegetables only long enough to soften them. Then place them in a bowl to cool.

3. Place the meat in a large bowl. Mix the milk and bread crumbs in a small bowl, then add it to the meat. Add all of the other ingredients and mix it well with our hands.
4. Lay out a sheet of parchment paper that's about 18" square (this will help later, when you're wrapping the meat). Make a lattice out of the bacon, it's a lot easier for you to click on the picture than for me to try to talk you through it. Make sure you've got about a 14" square of the bacon lattice.
Cajun, Surf and Turf, Meatloaf, Picture


5. Place the meat in the center 3rd of the bacon lattice, and make a well down the center for the shrimp.
Cajun, Surf and Turf, Meatloaf, Picture


6. Place the shrimp in the well, on edge. If you've got any leftover, I'm sure you can figure out what I did with them.
Cajun, Surf and Turf, Meatloaf, Picture


7. Bring the sides of the loaf over the top, to cover the shrimp, doing your best to keep the shrimp in the middle of the loaf.
Cajun, Surf and Turf, Meatloaf, Picture


8. Use the parchment paper to roll the bacon over top of the meatloaf.

When I made this, I covered it with a second piece of parchment paper, and set it in the refrigerator until I was ready to cook. I actually made it up to this point fairly early in the morning.

9. To Cook:
Pre-heat the oven to 350 degrees.

10. Mix up the blacken and dark brown sugar to make a "rub".
Cajun, Surf and Turf, Meatloaf, Picture


11. Set the meat on the un-lined pan bottom, placing the seam form the bacon lattice on the bottom. It was a little hard to handle, so I used the parchment paper to help me roll the meatloaf onto the rack., Rub the "rub" into the top of the meat, and put it in the oven.

Ron's Note:
By the pictures you'll note that I used aluminum foil and a rack in the pan. I screwed up! The foil turned the pan into an "air pan", and the bottom of the roast didn't get hot enough. The end result was the bacon, on the bottom of the roast was still raw when the meatloaf was done. I've bacon wrapped a meatloaf prior to this and it came out fine, but In placed it directly onto the pan. It was a good ides, but not all good ideas are the right ones.
Cajun, Surf and Turf, Meatloaf, Picture


12. Cook for about 1 1/2 hours to an internal temperature of 165 degrees.
Cajun, Surf and Turf, Meatloaf, Picture


13. Set it on a platter to rest for at least 15 minutes before cutting it for service.

Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:
thecapn@capnrons.com















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Cajun, Surf and Turf, Meatloaf, Picture

Cajun, Surf and Turf, Meatloaf



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Leftovers


Smoked Pork Loin , Picture

1. I save any leftovers in a plastic container. Thick slices, with plenty of gravy.

2. To Re-heat:

Place the meatloaf in a small pot, with the gravy and a little water (1 - 2 tablespoons, depending upon how much gravy you've got. Turn the heat on low, cover and cook for 5 - 7 minutes. Flip the meat over, add a little more water, if it's drying up, or too thick, and give it another 5 minutes or so.

I served this with South West, Pepper Fried Potatoes, and it tasted as good as it did the frist day.



If you like this recipe, you might also like these:


Click here to go to my recipe for Bacon / Barbecue, Grilled, Meat Loaf
Bacon / Barbecue, Grilled, Meat Loaf


Click here to go to my recipe for Bacon Wrapped, Meatloaf Cordon Bleu
Bacon Wrapped, Meatloaf Cordon Bleu


Click here to go to my recipe for Apricot Stuffed, Pork Loin Roast
Apricot Stuffed, Pork Loin Roast


Click here to go to my recipe for South West, Pepper Fried Potatoes
South West, Pepper Fried Potatoes








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