Never been too crazy about meatloaf: it's tasty enough. That's changed now that I've found this recipe with this sauce to go on top. The sauce is rich (a blond roux), spicy, flavorful. Via Paul Prudhomme, the grandmaster of Louisiana cooking.
Just out of the oven:
Tuesday, July 1, 2008
Cajun meatloaf
Labels:
Louisiana
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