1/2 pound lean ground
pork sausage, with no herbs or seasonings added
prepared bread crumbs
2 tablespoons butter
4 shallots, mixed
1 sprig thyme
1 bay leaf
Dash of crushed peppercorns
1/4 cup chopped red
1/4 cup chopped yellow bell pepper
1 cup dry white wine
veal or beef stock
1 cup chicken stock
2 Roma tomatoes, peeled, seeded and
Salt and pepper
Heat oven to 350 degrees F.
Heat the butter in a heavy skillet and add green onion, white onion, carrots,
celery, red bell pepper, green bell pepper and garlic.
Cook, stirring often, for 10 minutes or until moisture has evaporated. Cool.
In a large mixing bowl, combine salt, pepper, cayenne pepper, nutmeg, cumin and
eggs and mix well. Add ketchup and half-and-half.
Add ground beef, ground pork, bread crumbs and vegetable mixture. It might be
easier to mix this with your hands.
Grease a loaf pan and add meat mixture, pressing
it into corners. Put loaf pan in a larger pan filled 1 inch high with boiling water.
Bake for 45 to 60 minutes.
Let rest for 10 minutes before serving.
with meatloaf gravy.
Gravy: In a heavy pan, melt 1 tablespoon butter and saute shallots, thyme, bay
leaf, peppercorns and red and yellow bell peppers over medium heat for 3 minutes.
Add wine and simmer over high heat until reduced by three-fourths, to make a
glaze. Add veal stock and chicken stock and simmer, uncovered, over high heat until
reduced by one-fourth. Add tomatoes and bring to slow simmer. Cook, covered, for
Stir in remaining 1 tablespoon butter and season with salt and pepper to taste.
Strain, discarding bay leaf and thyme before serving.