CAJUN MEATLOAF

10 minutes before mixing the ingredients for the meatloaf, place 2 slices of dark bread in a bowl and cover with milk. Just before adding the soaked bread to the rest of ingredients, squeeze the milk out slightly.

Place a heavy skillet on high heat, add
4 tbsp olive oil

when sizzling, add in a succession:

1 cup chopped onions
1 jalapeno, chopped without seeds
1 cup chopped green bell pepper
1 cup chopped red bell pepper or sweet pimiento pepper
1 cup chopped celery stalks
4 chopped cloves of garlic

saute 5 minutes, trying to brown the edges of the chopped peppers. Transfer to a large bowl. Add:

2 slices of dark bread soaked in milk
1 lb ground pork
1 lb ground beef
2 eggs
1 teaspoon salt
1 tablespoon soy sauce
1 teaspoon maggi sauce (or Worcestershire)
1 teaspoon crushed marjoram
1 teaspoon crushed red or black pepper

Mix thoroughly. Transfer to 2 bread pans. Rub 4 strips of bacon with hot paprika on both
sides, lay on top of the meat, 2 strips per loaf. Tightly cover with aluminum foil, and bake about 1 hour
at 350°F until a thermometer inserted into the center reads 170°F or more, and the center of the meatloaf is not pink.
Make roux of 1 tablespoon butter and 1 tbsp flour, whisking constantly add juices form the pan and enough water to create thick sauce. Add a little bit of smoked paprika powder to taste. Serve with a salad of tomatoes, red peppers, and chopped cabbage with lime-cilantro vinaigrette..