Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6-8 servings 1 t Freshly ground black pepper
1/2 c Minced red onion 1/2 t Ground white pepper
3/4 c Minced green onions 1/2 t Ground cumin
3/4 c Minced celery 1/2 t Ground nutmeg
1/2 c Minced carrots 1/2 c Half and half
1/2 c Minced green bell pepper 1/2 c Catsup
1/2 c Minced red bell pepper 1 1/2 lb Lean ground beef
1 T Minced garlic 1/2 lb Ground pork
3 T Unsalted butter 3 ea Eggs, beaten
1 t Salt 3/4 c Freshly toasted dry bread
1/4 t Cayenne pepper -crumbs

IN large, heavy skillet, saute red and green onions, celery, carrots,
peppers and garlic in butter until softened. Set aside and cool to
room temperature. Combine salt, cayenne, black and white peppers,
cumin and nutmeg and stir into cooled vegetables. Add half and half,
catsup, ground beef, ground pork, eggs and bread crumbs. Lightly form
into a loaf and gently place in large baking dish. Bake at 350 F for
45-50 minutes. Prepare Shallot Gravy. Remove cooked meat loaf to
cutting surface. Heat remaining pan juices on top of stove and
deglaze pan with gravy, scraping any brown bits from bottom of pan.
Heat to boiling, stirring constantly so gravy will not stick to pan.
Slice meat loaf and arrange on serving platter, spooning gravy over
top. Shallot Gravy: 1 Tbsp minced shallots 1 Tbsp unsalted butter 1/4
tsp dried thyme 1 bay leaf, crumbled 1/4 tsp freshly ground black
pepper 1 cup beef broth 1 cup chicken broth 1 Tbsp unsalted butter
Salt and freshly ground pepper to taste Creme de Colorado Cookbook
(1987) From the collection of Jim Vorheis

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