It’s Not Your Mother’s Meatloaf

It’s Not Your Mother’s Meatloaf

Seasoning mix:

1 whole bay leaf

pinch cayenne pepper

3/4 t. black pepper

1/2 t. cumin

1/4 t. nutmeg

Meatloaf:

3 T. butter

3/4 C. chopped onions

1/2 C. chopped celery

1/2 C. chopped green bell pepper

1/4 C. chopped scallions

2 to 5 cloves of garlic minced (depending on preference)

hot sauce to taste

1 T. Worcestershire sauce

1/4 C. milk

1/4 C. ketchup

1 1/4 lbs. ground beef

3/4 lb. ground pork or sausage
 
2 eggs, lightly beaten

1 C. very fine dry bread crumbs, with Italian seasoning

Combine seasoning mix and set aside. Melt butter in saucepan over medium heat. Add the onions, celery, bell peppers, scallions, garlic, hot sauce, Worcestershire and seasoning mix. Saute 5 to 6 minutes, stirring occasionally. Mixture will begin sticking to bottom of pan, scrape bottom as you stir. Add milk and ketchup. Continue cooking for about 2 minutes, stirring. Remove from heat and allow mixture to cool to room temperature (remove bay leaves).

In a bowl, place the ground beef, pork, eggs, cooked vegetable mixture and bread crumbs. Thoroughly mix by hand. Shape into a loaf and place in the middle of a 9- by 13-inch baking pan.

Bake at 350 degrees for 30 minutes, then raise heat to 400 degrees and continue cooking until done (about 30 minutes longer).