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2 bay leaves
1 Tbsp. salt
1 tsp. cayenne pepper
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin
1/2 tsp. ground nutmeg
4 Tbsp. butter
3/4 c. chopped onion
1/2 c. finely chopped celery
1/2 c. chopped bell pepper
1/4 c. chopped green onions
2 tsp. minced garlic
1 Tbsp. Tabasco sauce
1 Tbsp. Worcestershire sauce
1/2 c. evaporated milk
1/2 c. catsup
1 1/2 lb. ground beef and 1/2
lb. ground pork (may use
all beef)
2 eggs, lightly beaten
1 c. very fine bread crumbs

Melt butter in 1 quart saucepan over medium heat. Add
seasonings, onions, celery, bell peppers, green onions, garlic,
Tabasco sauce and Worcestershire sauce. Saute until mixture
starts sticking excessively, about 6 minutes, stirring occa-
sionally and scraping the pan bottom well. Stir in milk and
catsup. Continue cooking for about 2 minutes, stirring occa-
sionally. Remove from heat and allow to cool to room tempera-
ture. Place ground beef and pork in ungreased 13 x 9-inch pan.
Add eggs, vegetable mixture (removing bay leaves) and bread
crumbs. Mix until thoroughly combined. Shape into loaf. Bake
at 350 degrees for 25 minutes, then at 400 degrees until done, about 35

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