Ingredients
1 T. butter
2 green onions, chopped
1/2 C. green bell pepper, finely chopped
1/4 to 1/3 C. carrots, finely chopped
1/2 C. celery, finely chopped
1 T. garlic, minced
1 1/2 t. salt
1 t. cumin
1/2 t. black pepper
1/8 t. nugmeg
2 bay leaves
1/2 C. ketsup
1/2 C. Half and Half
2 lbs. meatloaf mix
2 eggs, slightly beaten
2 t. Worcestershire sauce
1 1/2 t. Tabasco sauce
Preparation
Melt butter in skillet over medium heat. Add green peppers, onions, celery, carrots, and garlic; saute until softened. Stir in salt, cumin, pepper, nutmeg and bay leaves. Cook 1 minute. Stir in ketsup and Half and Half; simmer 2 minutes. Cool; remove bay leaves. In large bowl, combine meatloaf mix, eggs, Worcestershire sauce and Tabasco. Add vegetable mixture and mix until well blended. On a foil lined baking sheet, form mixture into a loaf (as a loaf pan does not allow fat to drain away). Baked 60-70 minutes, or thermometer registers 160 degrees. Serve with a red wine reduction sauce, if desired.
