Meatloaf With Red Wine Reduction Sacue

• 1 T. butter
• 2 green onions, chopped
• 1/2 C. green bell pepper, finely chopped
• 1/4 to 1/3 C. carrots, finely chopped
• 1/2 C. celery, finely chopped
• 1 T. garlic, minced
• 1 1/2 t. salt
• 1 t. cumin
• 1/2 t. black pepper
• 1/8 t. nugmeg
• 2 bay leaves
• 1/2 C. ketsup
• 1/2 C. Half and Half
• 2 lbs. meatloaf mix
• 2 eggs, slightly beaten
• 2 t. Worcestershire sauce
• 1 1/2 t. Tabasco sauce

1. Melt butter in skillet over medium heat. Add green peppers, onions, celery, carrots, and garlic; saute until softened.
2. Stir in salt, cumin, pepper, nutmeg and bay leaves. Cook 1 minute.
3. Stir in ketsup and Half and Half; simmer 2 minutes. Cool; remove bay leaves.
4. In large bowl, combine meatloaf mix, eggs, Worcestershire sauce and Tabasco. Add vegetable mixture and mix until well blended.
5. On a foil lined baking sheet, form mixture into a loaf (as a loaf pan does not allow fat to drain away).
6. Baked 60-70 minutes, or thermometer registers 160 degrees.
7. Serve with a red wine reduction sauce, if desired.

butter, green onions, green bell pepper, carrots, celery, garlic, salt, cumin, black pepper, nugmeg, bay leaves, ketsup, meatloaf mix, eggs, worcestershire sauce, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/meatloaf-with-red-wine-reduction-sacue-1238471 (may not work)