2 whole bay leaves
1 tsp salt
1 tsp ground cayenne pepper
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg
4 T. Unsalted Butter
3/4 c. finely chopped onions
1/2 c. green bell peppers, chopped
1/4 c. green onions, finely chopped
2 tsp. minced garlic
1 T. tabasco sauce
1 T. worcestershire sauce
1/2 c. evaporated milk
1/2 c. ketchup
1 1/2 lbs. ground beef
1/2 lb. ground pork
2 Eggs, lightly beaten
1 c. fine bread crumbs
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix.
Saute until mixture starts sticking excessively; about 6 minutes, stirring occasionally and scraping the pan bottom well.
Stir in the milk and ketchup.
Continue cooking for about 2 minutes, stirring occasionally.
Remove from heat and allow mixture to cool to room temperature. REMOVE BAY LEAVES.
Place ground beef and pork in an ungreased 9 x 13 inch baking pan.
Add the eggs, cooked vegetable mixture (cooled) and the bread crumbs. Mix by hand until thoroughly combined.
In the center of the pan, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long.
Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue to cook until done, about 35 minutes longer.