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1
Preheat the oven to 375 degrees.
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2
Heat the butter in a heavy kettle and add the onions, green onions or scallions, carrots, celery, red and green peppers and garlic.
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3
Cook, stirring often, about 10 minutes, or until all the moisture from the vegetables has evaporated.
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4
Let stand until cool.
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5
Refrigerate until chilled.
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6
In a mixing bowl, combine the salt, black pepper, cayenne, white pepper, cumin, nutmeg and eggs.
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7
Beat well and add the ketchup and half-and-half.
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8
Blend thoroughly.
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9
Add the chuck, sausage and bread crumbs.
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10
Add the chilled ingredients and mix thoroughly with the hands.
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11
Knead for a considerable period of time.
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12
Select a baking dish that will fit neatly and compactly inside a slightly larger baking dish.
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13
Pour boiling water into the larger pan and bring the water to the boil.
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14
To shape the meat loaf, dampen the fingers and palms of the hands.
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15
Put the meat mixture into the smaller pan and shape it into an oval-shaped loaf resembling a long loaf of bread and measuring approximately 17 by 4 1/2 by 1 1/2 inches.
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16
Set the smaller pan inside the larger pan over the boiling water.
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17
Place in the oven and bake 35 to 40 minutes.
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18
Remove from the water bath.
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19
Let the meat loaf rest outside the oven for 20 minutes before slicing and serving.
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20
Serve sliced.
