Cajun Meatloaf

1 medium yellow onion, chopped
1 rib celery, chopped
1/2 medium green bell pepper, chopped
2 green onions, minced
1 clove garlic, minced
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 tablespoons unsalted butter
1/4 cup milk
1/4 cup catsup
1/2 cup bread crumbs, fine, dry
1 pound lean ground beef
1/2 pound lean ground pork shoulder
2 eggs, slightly beaten

Preheat the oven to 375F.

Mix the onion, celery, bell pepper, green onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumin, nutmeg, Worcestershire sauce, and Tabasco sauce in a medium bowl.

Melt the butter in a heavy 10 inch skillet over moderate heat. Add the vegetable/spice mixture, and cook, uncovered, for 6 minutes, stirring constantly, until the onions and peppers are soft.

Remove from the heat and let cool until warm to the touch. Discard the bay leaves.

Stir in the milk, catsup and bread crumbs.

In a large bowl, combine the beef, pork, eggs, and the bread crumb mixture.

Pack the meat mixture into a greased, 9 x 5 x 3 inch loaf pan.

Bake the meatloaf, uncovered, for 50 to 55 minutes or until it is dark brown and pulls away from the sides of the pan.