1 T. butter
3/4 C. minced green onion
3/4 C. minced white onion
1/2 C. minced carrot
1/2 C. minced celery
1/4 C. minced red bell pepper
1/4 C. minced green bell pepper
2 tsp. minced garlic
1 tsp. salt
1 tsp. pepper
1/2 tsp. cayenne pepper
1/2 tsp. nutmeg
1/2 tsp. cumin
3 eggs, beaten
1/2 C. catsup
1/2 C. half-and-half
11/2 lb. lean ground beef
1/2 lb. lean ground pork sausage, with no herbs or seasonings added
3/4 C. prepared bread crumbs

Meatloaf Gravy:

2 T. butter
4 shallots, mixed
1 sprig thyme
1 bay leaf
Dash of crushed peppercorns
1/4 C. chopped red bell pepper
1/4 C. chopped yellow bell pepper
1 C. dry white wine
1 C. veal or beef stock
1 C. chicken stock
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper

Preheat oven to 350ºF.

Heat the butter in a heavy skillet and add green onion, white
onion, carrots, celery, red bell pepper, green bell pepper and
garlic. Cook, stirring often, for 10 minutes or until moisture has
evaporated. Cool.

In a large mixing bowl, combine salt, pepper, cayenne pepper,
nutmeg, cumin and eggs and mix well. Add catsup and half-and-
half. Blend thoroughly.

Add ground beef, ground pork, bread crumbs and vegetable
mixture. It might be easier to mix this with your hands. Grease
a loaf pan and add meat mixture, pressing it into corners. Put
loaf pan in a larger pan filled 1 inch high with boiling water. Bake
in oven for 45 to 60 minutes. Let rest for 10 minutes before
serving. Serve with meatloaf gravy.

Gravy: In a heavy pan, melt 1 tablespoon butter and sauté
shallots, thyme, bay leaf, peppercorns and red and yellow bell
peppers over medium heat for 3 minutes.

Add wine and simmer over high heat until reduced by three-fourths,
to make a glaze. Add veal stock and chicken stock and simmer,
uncovered, over high heat until reduced by one-fourth. Add
tomatoes and bring to slow simmer. Cook, covered, for
20 minutes.

Stir in remaining 1 tablespoon butter and season with salt and
pepper to taste. Strain, discarding bay leaf and thyme before

Makes 6 servings.

B-man :wink: