3 tbsp butter
3/4 c finely chopped onion and scallion
/2 c finely chopped carrots
1/4 c finely chopped celery
1/4 c chopped green bell pepper
1/3 c chopped red ball pepper
2 tsp minced garlic
3 eggs, well beaten
1/2 c ketchup
1/2 c half and half
1 tsp ground cumin
1/2 tsp ground nutmeg
1/4 tsp cayenne pepper
Salt and pepper, to taste
2 pounds lean ground beef chuck
12 oz ground sausage
3/4 c fine fresh bread crumbs, toasted
Melt the butter in a heavy skillet, then add the onion, scallion, carrots, celery, bell peppers and garlic. Cook stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool then cover and refrigerate until chilled, at least 1 hour.
In a mixing bowl, beat together the eggs, ketchup half and half, cumin, nutmeg, cayenne, salt and pepper. Add the ground beef, sausage and bread crumbs. Then add the chilled vegetables and mix thoroughly with your hands, kneading for five minutes.
Preheat the oven to 350º
Form the mixture into a loaf, approximately 12x5x2-1/2" on a baking sheet. Bake until cooked through or 160º on the meat thermometer, about 1 hour. Let rest 20 minutes before slicing.