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1
Sauce:4 Shallots, chopped2 Tablespoons Butter1 Sprig thyme1 Bay leafDash crushed red pepper1 c Dry white wine (applejuice)
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2
1 c Veal or possibly beef stock1 c Chicken stockSalt and pepper to taste
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3
Saute/fry onion, green onion, celery, carrot, green and red peppers and garlic in butter till vegetables are soft and liquid is evaporated.
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4
Set aside to cold.
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5
Combine salt, cayenne, black and white pepper, cumin, and nutmeg and add in to the vegetable mix.
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6
Stir in half-n-half, catsup, beef, pork, and bread crumbs.
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7
Mix well.
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8
Form into a loaf and place on a greased baking sheet or possibly in a 9 x 5 inch loaf pan.
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9
Bake at 350-degrees 45-50 min.
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10
Let stand 10 min before slicing.
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11
Pour off excess fat.
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12
Slice and serve with sauce.
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13
For sauce: Saute/fry shallots in 1 Tablespoons butter with thyme, bay leaf, and black pepper.
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14
Add in wine (or possibly slightly less applejuice if you prefer not to cook with wine), and stocks.
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15
Season to taste with salt and pepper.
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16
Simmer till reduced by half and sauce thickens slightly.
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17
Stir in the remaining butter till melted.
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18
Note: I sub extra virgin olive oil for the butter in both the meatloaf and sauce for a lower fat version.
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19
The final butter added to the sauce is a trick to add in a nice sheen to the sauce; I omit this step.
