Creole Meat Loaf

“THE MEATLOAF“ RECIPE MILL VALLEY, Ca. 1986

5lb ground beef (chuck)

6 oz catsup

2 Eggs

1 ½ C bread crumbs (we made our own)

Sauté until cooked, cool before mixing w/ other ingredients

1 Tbsp minced garlic

1 ½ c. chopped onion

¾ c. chopped celery

½ chopped green bell pepper

½ bunch chopped green onion

1 (‘3’ crossed out) shots Tabasco sauce

1 Tbsp Worcestershire sauce

2tbsp black pepper

½ Tbsp white pepper

½ Tbsp salt

½ tsp cumin

½ tsp nutmeg

½ tsp cayenne

 Bke at 350 until done (firm) about 45 minutes to an hour. Serve slices (about ten) smothered with the gravy that you made from the pan juices, smashed potatoes and any vegetable that you can think of. Oh, I don't know how to cut down this recipe.