Cajun Meatloaf

We had this last night for dinner and while I did enjoy it, it tasted pretty similar to my usual recipe for meatloaf. Next time I make this I am going to add in a little more flavoring, it didnt seem spicy enough for cajun meatloaf! So this is my modified recipe for cajun meatloaf (for the actual recipe, visit PW's site)

Cajun Meatloaf by The Pioneer Woman

Ingredients

• 3 whole Bell Peppers (red, yellow & orange)
• 2 whole Medium Onions
• 8 cloves Of Garlic
• 2 Tablespoons Butter
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 Tablespoon Worcestershire
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Cayenne Pepper
• Optional: A Few Shakes Of Hot Sauce
• 2 cups Ketchup
• ½ cups Whole Milk
• 1 cup (to 2 Cups) Breadcrumbs
• 2 pounds Of Lean Ground Beef
  
• 3 whole Eggs
• 2 Tablespoons Honey

Preparation Instructions

• Preheat oven to 400 degrees.
• Chop all of the fresh vegetables (peppers & onions) into a small dice and mince the garlic.
  
• Over medium-high heat, melt 2 tablespoons butter. Once butter begins to start browning, add the diced vegetables and garlic.
  
• Add about 1 tablespoon salt.
  
• After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper.
  
• If you like it hot, add a couple shakes of your favorite hot sauce.
  
• Next add about ½ cup of ketchup.
  
• Continue cooking and stirring for a few more minutes. Remove from heat.
• After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk.
  
• Stir until combined.
  
• Next add at least 1 cup of breadcrumbs.
  
• Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
  
• In a large mixing bowl place the ground beef.
  
• Whisk 3 eggs and add to the meat.
  
• After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat.
  
• Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
• Spray a loaf pan with some non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf pan.
  
• In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey.
  
• Slather this sauce over the whole meatloaf.
• Place in a 400 degree oven for about 40 minutes.

Pioneer Woman's Penne a la Betsy

This is my favorite recipe (so far) out of Pioneer Woman Cooks! It is so delicious and I could just eat it forever. Thinking of it makes my mouth water, that's how delicious this is! Even better is that my husband cooked this so all I had to do was add it to was savor the smell and sample the deliciousness!

Penne a la Betsy by The Pioneer Woman

Ingredients

• ¾ pounds Penne Pasta
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• ½ cups White Wine (or To Taste)
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• Fresh Parsley, to taste
• Fresh Basil - To Taste
• Salt To Taste
• Pepper To Taste

Instructions

• Cook the penne pasta until al dente.
• Peel and rinse (under cool water) 1 pound of large shrimp.
  
• Heat about 1 tbsp. butter and olive oil in a skillet.
  
• Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them.
  
• Remove from heat and let cool for a few minutes.
• Finely dice one small onion.
  
• Mince two cloves of garlic.
• In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil.
  
• Add the garlic and onion and sauté, stirring occasionally.
  
• After the garlic and onions have cooked a bit add your white wine.
  
• Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
• Now add an 8-ounce can of plain tomato sauce. Stir well until combined.
  
• Then add 1 cup of heavy cream. Continue stirring.
  
• Turn heat down to low and let simmer.
• Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
• Now add your chopped shrimp back into the tomato cream sauce.
  
• Give it a stir and add salt and pepper to taste.
  
• Throw in your herbs and stir until combined.
  
• Finally add your cooked penne pasta and give it a good stir.