Recipes from Cajun Country :: Cajun Main Dish Meats
1 1/4 lbs. ground beef
12 Tbsp. chopped green peppers, divided
3/4 c. chopped onions, divided
3/4 c. chopped celery, divided
1/2 c. chopped green onions, divided
1 (15 ounce) can tomato sauce with herbs, divided
1/4 c. half-and-half
1 egg, beaten
1 Tbsp. Worcestershire sauce
1/2 c. bread crumbs
1 Tbsp. hot sauce
3 Tbsp. meat and poultry seasoning
2 Tbsp. butter
2 Tbsp. lemon juice
Canned low salt beef broth to thin
Salt and pepper to taste
Combine ground meat, 4 Tbsp. green peppers, 4 Tbsp. onion, 4 Tbsp. celery, 2 Tbsp. green onions, 2 Tbsp. tomato sauce, all the half-and-half, egg, Worcestershire sauce, bread crumbs, hot sauce and 1 Tbsp. meat and poultry seasoning. Mold the meat mixture into a boat hull with all sides and bottom at least 3/4-in. thick and set aside.
In a large saucepan, sauté in 2 Tbsp. butter all the remaining vegetables until the celery is clear. Add the rest of the tomato sauce, meat and poultry seasoning, and lemon juice, and simmer 10 more mins. Salt and pepper to taste. Place the meat boat into a baking dish, fill with the sautéed vegetables and spoon sauce over the top. Cover and bake in a preheated 350 degree F oven until done.
To serve, slice meat roll into 1 to 1 1/2-in. thick slices, cover with some of the remaining sautéed tomato sauce and vegetables.
