Mama's Cajun Turkey Loaf Recipe with All the Fixins

This isn't your usual grocery store-bought meatloaf covered in ketchup and mushrooms. This is a handmade, special turkey loaf inspired by Chef Paul Prudhomme's book Louisiana Kitchen and in my family, this is the course requested for every birthday dinner.

This recipe originally calls for ground beef and pork. If your family loves it, go with it. My mama only served white meat in our house, and thus adapted this Southern favorite with ground turkey. This recipe is also filled with tons of fresh produce, a creole gravy, garlic mashed potatoes, and green been fixins.

Come on home, and get a slice before it's gone. 

Gather at the Poway Farmer’s Market:

2 onions, finely chopped and divided into 2 cups

1 head of celery, finely chopped into 3/4 cup

1 red bell pepper, finely chopped

1 yellow bell pepper, finely chopped

1 orange bell pepper, finely chopped

1 green bell pepper, finely chopped

1 bunch of green onions, finely chopped

1 head of garlic, finely chopped

1 head of garlic, trim the top of and leave as is

1 jalapeno, finely chopped

1 pound of green beans, trimmed and split in half

2 to 3 pounds of potatoes of your choice, quartered, (amount depends on number of guests, this will serve four guests easily)

1 cup of unsalted almonds, sliced

1 lemon, halved

2 eggs, lightly beaten

Ingredients from the Cabinet or Local Grocery Store:

4 bay leaves

1 tablespoon salt

2 teaspoons ground black pepper

2 teaspoons ground red pepper, (preferably cayenne)

1 teaspoon white pepper

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

2 sticks unsalted butter

1 tablespoon Tabasco sauce

1 tablespoon Worcestershire sauce

1/2 cup of evaporated milk

1/2 cup ketchup (my mom recommends organic, purchased at Trader Joe's)

2 pounds ground turkey (or 1 1/2 pounds beef, 1/2 pound pork)

1 cup very fine dry bread crumbs

1/4 cup vegetable oil

1/4 cup plus 1 tablespoon all-purpose flour

3 cups chicken (or beef) stock

1 cup milk

Directions:

Cajun turkey loaf: Combine 1 tablespoon salt, 2 bay leaves, 1 teaspoon ground red pepper, 1 teaspoon black pepper, 1/2 teaspoon white pepper, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground nutmeg together in a bowl. This is your seasoning mix, set it aside. In a sauce pan, melt 4 tablespoons of butter over medium heat. Add 1 cup chopped onions, 1/2 cup chopped celery, 1/2 cup chopped bell peppers (mix together all different colors), 1/2 cup chopped green onions, 2 teaspoons minced garlic Tabasco, Worcestershire and seasoning mix. Saute for about six minutes, or until vegetables are soft and sticking to pan. Stir in the evaporated milk and ketchup. Continue cooking and scraping the pan for another 2 minutes. Turn off heat and allow to cool to room temperature.

Prepare your meatloaf baking dish/dishes, usually a 13 x 9 inch pan or a 12 x 5 inch loaf pan (you may need two depending on your choice), ungreased. Mix ground meat, beaten eggs, cooked veggie mixture, and bread crumbs in a bowl. Remove bay leaves. Mix by hand until thoroughly combined and shape the meat into loafs within your baking pans. Bake uncovered at 350 degrees for 25 minutes, then raise the heat to 400 degrees for an hour, or until done. Keep a close eye on your meatloaf, checking the middle with a knife. Cook to your liking, medium is pink inside, well-done is fully cooked tan inside. Serve warm.

Creole Gravy: Combine 3/4 cup of chopped onions with 1/2 cup chopped mixed bell peppers, 1/4 cup chopped celery in a small bowl and set aside while you begin the roux mix. In a soup pan, heat oil on medium-low heat. With a metal whisk, mix in flour a little at a time and combine until smooth. Continue cooking for three minutes, careful not to scorch the mixture. Remove from heat and mix in your vegetables with 3/4 teaspoon of ground red pepper, 1/2 teaspoon of white pepper, and 1/2 teaspoon of black pepper. Add in the two bay leaves, minced jalepeno pepper, and 1 teaspoon minced garlic. Stir and brown together for about five more mintues. In a seperate pan, bring your stock to the same heat. Using a latel, spoon in the warm stock to your veggie mixture, stirring and combing for the duration until it becomes thick likey gravy. Bring to a boil, reduce heat and simmer for 15 minutes. Serve hot so guests can top their meatloaf with it.

Garlic Mashed Potatoes: Cut your potatoes small and boil until soft. Concurrently, slice off the top of your garlic clove, cover it in olive oil and set it in a pan; roast it for 20 minutes in the oven at 350 degrees. Pop out the roasted garlic and mix it with your drained and cooked potatoes. Add in 1 cup milk and 1 stick butter, chopped. Combine all ingredients and add salt and pepper to taste. Serve warm with gravy.

Greenbean Fixins: Drop your trimmed green beans in boiling water for three minutes. Immediately drain them and blanch in ice-cold water for another three minutes. Saute them with butter and lemon juice for 2 minutes, then top with sliced almonds and serve.

This meal is excellent for any occasion, but careful, it's spicy!