Spicy meatloaf

Meatloaf in all shapes and sizes:

I have had a number of different types of meatloaf in my time including my mother’s which has been passed down through the years in my family. But this is by far my favorite. It is juicy, spicy, and has a touch sweet. I hope you like it as much as I do.

Ingredients (serves 8):

• 3 tablespoons – butter
• 1 bunch – green onions (about 2 cups), chopped
• 1 – celery stalk, chopped
• 1 – red pepper, chopped
• 1 – green pepper, chopped
• 3 cloves – garlic, minced
• 1 tablespoon – Worcestershire sauce
• 1 tablespoon – Tabasco sauce
• 1 tablespoon – ground cumin
• 1 ½ teaspoons – salt
• 1 teaspoon – pepper
• 1 teaspoon – cayenne
• 1/8 teaspoon – ground nutmeg
• ½ cup – ketchup
• ¼ cup – whipping cream
• 2 – bay leaves
• 1 ¼ pounds – ground beef
• 1 ¼ pounds – ground pork
• 3 – large eggs

Preparation:

Preheat oven to 350 degrees F. Melt the butter in a frying pan over medium-high heat then add the onions, celery, red and green peppers, and garlic. Sauté for about 5 minutes until the vegetables are soft.

Peppers, celery, onion, and garlic.

Add the Worcestershire and Tabasco sauces, cumin, salt, pepper, cayenne , and nutmeg and sauté for about 1 minute. Then add the ketchup, whipping cream, and bay leaves and cook for an additional 5 minutes. Remove the bay leaves and place the pan in the refrigerator until the mixture is completely cool.

In a large bowl, add the meat and eggs along with the cooled contents of the pan and mix with your hands until completely blended.

Meatloaf mixture.

Place the mixture in a casserole dish (see photo).

Casserole dish I recommend.

My casserole dish is about 10 inches in diameter and 4 inches deep. Bake for about 1 hour and 30 minutes until well cooked and browned on top. Enjoy.

J. Botticelli