From “Chef Paul Prudhomme’s Louisiana Kitchen”

Seasoning mix:

• 2 whole bay leaves
• 1 Tbsp salt
• 1 tsp ground red pepper (preferably cayenne)
• 1 tsp black pepper
• 1 tsp white pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground nutmeg

Ingredients:

• 4 Tbsp unsalted butter
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell peppers
• 1/4 cup finely chopped green onion
• 2 tsp minced garlic
• 1 Tbsp Tabasco sauce
• 1 Tbsp Worcestershire sauce
• 1/2 cup evaporated milk
• 1/2 cup catsup
• 1 1/2 lb ground beef
• 1/2 lb ground pork
• 2 eggs, lightly beaten
• 1 cup very fine dry breadcrumbs

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 bottom of the pan well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13×9 baking pan. Add the eggs, the cooked vegetable mixture (removing the bay leaves), and the breadcrumbs. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1.5 inches high, 6 inches wide, and 12 inches long. Bake uncovered at 350 degrees for 25 minutes, then raise heat to 400 degrees and continue cooking until done, about 35 minutes.