INGREDIENTS

INSTRUCTIONS

1. Preheat the oven to 375.
2. 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.
3. Melt butter in a heavy 10 inch skillet over moderate heat.
4. Add the vegetable-spice mixture and cook uncovered for 6 minutes,
stirring constantly until the onions and peppers are soft.
5. Remove from the heat and cool slightly.
6. Discard the bay leaves. Stir in the milk, ketchup and bread crumbs.
7. IN a large bowl, combine the beef, pork, eggs and the bread crumb
mixture.
8. Pack mixture into a greased 9 by 5 by 3 loaf pan. AT this point the
meatloaf can be sored in the refrigerator for up to 8 hours or freeze up to
9. Bake the meatloaf uncovered for 50 to 55 minutes or until it is dark
brown and pulls away from the sides of the pan.
10. Slice to desired thickness.
Recipe by: Readers Digest Cook Now, Serve Later, 1989
Posted to MC-Recipe Digest V1 #1025 by njwwb <njwwb@ibm.net> on Jan 20,
1998

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