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72 Market Street Meatloaf

Meatloaf:
3/4 c Onion, minced
3/4 c Green onion, minced
1/2 c Celery, minced
1/2 c Carrot, minced
1/4 c Green pepper, minced
1/4 c Red pepper, minced
2 ts Garlic, minced
3 T Butter
1 ts Salt
1/4 ts Cayenne or red pepper
1 ts Black pepper
1/2 ts White pepper
1/2 ts Cumin, ground
1/2 ts Nutmeg, ground
1/2 c Half-N-Half
1/2 c Catsup
1 1/2 lb Ground Chuck or Round
1/2 lb Ground pork, lean
3 Eggs, beaten
3/4 c Dry bread crumbs

Sauce:
4 Shallots, chopped
2 T Butter
1 Sprig thyme
1 Bay leaf
: Dash crushed red pepper
1 c Dry white wine (apple juice)
1 c Veal or beef stock
1 c Chicken stock
: Salt and pepper to taste

Saute onion, green onion, celery, carrot, green and red peppers
and garlic in butter until vegetables are soft and liquid is
evaporated. Set aside to cool. Combine salt, cayenne, black and
white pepper, cumin, and nutmeg and add to the vegetable mixture.
Stir in half-n-half, catsup, beef, pork, and bread crumbs. Mix well.
Form into a loaf and place on a greased baking sheet or in a 9 x
5 inch loaf pan. Bake at 350-degrees 45-50 minutes. Let stand 10
minutes before slicing. Pour off excess fat. Slice and serve with
sauce.

For sauce:
Saute shallots in 1 T. butter with thyme, bay leaf, and black
pepper. Add wine (or slightly less apple juice if you prefer not to
cook with wine), and stocks. Season to taste with salt and pepper.
Simmer until reduced by half and sauce thickens slightly. Stir in the
remaining butter until melted.

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