Beef Veal: Meatloaf 16 by Recipe Cottage

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	Meatloaf 16

		Meatloaf 3/4 c onion minced 3/4 c green onion minced 1/2 c celery minced 1/4 c green pepper minced 1/4 c red pepper minced 1 t salt 1/4 t cayenne 1 t black pepper 1/2 t white pepper 1/2 t ground cumin 1/2 t ground nutmeg 1/2 c half and half 1/2 c catsup 1 1/2 pounds lean ground beef 1/2 pound lean ground pork 3 eggs beaten 3/4 c bread crumbs Saute the vegetables in butter until soft. Add salt, cayenne, peppers, cumin and nutmeg to the sauteed vegetable mixture. Stir in half and half, catsup, beef, pork, eggs and bread crumbs into the vegetable mixture. Mix well. Form into a loaf on a greased baking dish. Bake at 350 degrees for 45 to 50 minutes. Gravy 1 sprig thyme 4 shallots minced 1 bay leaf pinch black pepper 1 T butter 1 c dry white wine 1 c veal or beef stock 1 c chicken stock 1 T butter Saute thyme, shallots, bay and pepper in butter. Add wine, reduce to glaze. Add stocks; simmer until reduced by 1/3 to 1/2. Discard thyme sprig and bay leaf. Add butter. Season to taste.