Cajun Meatloaf

Preheat the oven to 375F.

Mix the onion, celery, green pepper, green onions, garlic, bay leaves, salt, cayenne, black pepper, cumin, nutmeg, Worcestershire sauce, hot pepper sauce in a medium bowl.

Melt butter in a heavy 10 inch skillet over moderate heat.

Add the vegetable-spice mixture and cook uncovered for 6 minutes, stirring constantly until the onions and peppers are soft.

Remove from the heat and cool slightly.

Discard the bay leaves. Stir in the milk, ketchup and bread crumbs.

IN a large bowl, combine the beef, pork, eggs and the bread crumb mixture.

Pack mixture into a greased 9 by 5 by 3 loaf pan. AT this point the meatloaf can be stored in the refrigerator for up to 8 hours or freeze up to 3 months.

Bake the meatloaf uncovered for 50 to 55 minutes or until it is dark brown and pulls away from the sides of the pan.

. Slice to desired thickness.