Spicy Meat Loaf

  • Yield: 6 to 8 servings


2 bay leaves
2teaspoons salt
1/2teaspoon cayenne pepper
1teaspoon freshly ground pepper
1/2teaspoon ground cumin
1/2teaspoon ground nutmeg
4tablespoons unsalted butter
3/4cup onions, diced
1/2cup celery, diced
1/2cup green bell pepper, diced
1/4cup green onion, diced
2teaspoons garlic, minced
1teaspoon Tabasco sauce
1tablespoon Worcestershire sauce
1/2cup evaporated milk
1/2cup ketchup
1 1/2pounds ground chuck
1/2pound ground pork
2large eggs, lightly beaten
1cup dry bread crumbs


  1. Combine bay leaves, salt, cayenne, pepper, cumin, and nutmeg in a small bowl.  Set aside.
  2. Melt butter in a 1-quart saucepan over medium heat.  Add onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire, and seasoning mix.  Saute until mixture starts sticking excessively, about 6 minutes.  Stir occasionally and scrape the bottom of the pan well.  Stir in milk and ketchup.  Continue cooking 2 minutes, stirring occasionally.  Remove from heat and allow mixture to cool to room temperature.
  3. Preheat oven to 350F.  Place beef and pork in a large bowl.  Add eggs and cooked vegetable mixture.  Remove bay leaves.  Add bread crumbs.  Mix by hand until thoroughly combined.  Form mixture into a large loaf shape.  Place onto a broiler rack or any large pan with a rack so drippings drop below loaf while cooking.  Finish shaping loaf to 12 x 6 inches.  Bake uncovered 25 minutes.  Raise heat to 400F  and continue cooking until done, about 35 minutes.

Recipe reprinted with permission from the Junior League of Houston’s Stop and Smell the Rosemary (Junior League of Houston Inc., 1996).