Andouille Meat Loaf
Spice up your menu Cajun style with this irresistibly tasty recipe for andouille meat loaf. Adding diced andouille sausage into the mix along with a load of spices helps transform ordinary meatloaf into an authentic and memorable Cajun dining experience.
Ingredients:
- Hidden Valley French dressing - 2 Cups
- Chopped shallots - 4 Tbl
- Panko breadcrumbs - 5-6 Cups
- Andouille sausage ,diced 1/4" - 9 Cups
- Carrots, diced 1/4" - 2 Cups
- Garlic fresh, chopped - 4 Tbl
- Thyme fresh, chopped - 1 Cups
- Hidden Valley Ranch dressing - 2 Cups
- Ground Turkey - 2 Lbs.
- Parsley, chopped - 2 Cups
- Celery, diced 1/4" - 2 Cups
- Eggs, ewhole - 8 Each
- Ground Beef - 2 Lbs.
- Black pepper, ground - 2 Tbl
- Onion, diced 1/4" - 2 Cups
- Ground Pork - 2 Lbs.
- Salt, kosher - 4 Tbl
Preparation:
- In a mixing bowl add in all the ingredients and combine well.
- Spray the loaf pans with pan release well. Put the meatloaf mix in the pans and fill to the edge of the pans.
- Drop the pans on the counter tops a few time to remove any air bubbles in the pans.
- Cover with foil and bake at 350 degrees for 50-60 minutes. Uncover and bake for an additional 15-20 minutes. Check the meat loaf and the internal temperature needs to be no less than 165 degrees.
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Remove from the oven and allow to cool before placing in the refrigerator to completely cool off. Before removing out of the pan entirely ensure the meatloaf is completely cold before doing so.
