So, I realize this post makes the third Southern recipe I’ve posted and you probably think this is like, my thing. It’s not. I’ve been on a bit of a kick recently, but I do cook other things, I swear.
I became a vegetarian in high school literally during the course of a school day. I left the house a carnivore and came home a vegetarian. My geography teacher, Mrs. Wagg, spent the day discussing goat slaughter in Africa in detail and I could not bring myself to eat meat again. The problem with this sort of conversion is that there isn’t a lot of education or preparation that takes place. So I quit eating meat, but I didn’t stop eating cake or french fries or bread or pasta or any number of things that have little to no nutritional value. So about 6 years later my doctor told me that I was anemic and my hair was falling out and I needed to eat meat. So I gudgingly went back to meat. Then about two months ago I was preparing some chicken enchiladas and mid-shred, I lost it. I started sobbing like I haven’t since I saw The Wrestler. I sent my husband out for black beans and he ate shredded chicken for weeks after. This time around, I’m much more careful about my nutrition. I’m always on the search for great recipes that satisfy my meat eating husband and my need for serious protein.
Enter Cajun Meatfauxf.
I made it three times in two weeks. It is crazy good. And lasts for days (at least when you’re just two people). Between times 3 and 4, I quit eating meat. I needed an alternative. Thank G-d for Smart Ground.
2 large bell peppers, finely diced (doesn’t matter which color)
2 medium onions, finely diced
1 bunch of celery, finely diced (5-6 ribs)
8-10 cloves of garlic (I used minced out of a jar because I am lazy)
6 tablespoons of butter
1-2 cups of matzo meal (the original recipe calls for breadcrumbs, but all I had was matzo meal. It worked really well)
1/2 cup of milk (I used skim)
1 tablespoon Worcestershire
2 cups of ketchup
2 tablespoons honey
3 pounds ground beef substitute (I used Smart Ground)
Preheat your over to 400 degrees.
Melt your butter over a medium heat. When it starts to brown, dump all your chopped veggies, your garlic, and a TBSP of salt into the pan. Cook for a few minutes then add the Worchestershire sauce, black pepper, nutmeg, and cayenne pepper. Make sure it’s all incorporated, then add a 1/2 cup of ketchup. Continue cooking and stirring for several more minutes. I find this whole process takes about 15-20 minutes. Remove your veggies from the heat.
After the mixture has cooled, add about a 1/2 cup of milk. Stir until combined. Next add your matzo meal. Start with stirring in a 1/2 cup and then add more until the mixture becomes a thick paste.
In another large bowl, beat your eggs. Then add your “meat”. Next, add your paste. Using your hands (yeah, you heard me), mash everything together til it’s a big fake meaty mess.
Spray your pan with cooking spray, then fashion your mixture into a meatloaf shape about 1 1/2 inches thick.
In another small bowl, mix 1/4 cup of ketchup with 2 TBSP of honey. Top your meatloaf with this sauce.
Cook for about 45-50 minutes. I like to serve it with Pioneer Woman’s Crash Hot Potatoes and something green.
I like you,