Mid-City Meatloaf

Ingredients

Seasoning Mix

1 1/2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/8 teaspoon allspice

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 cup finely chopped onions
1 cup finely chopped green onions
1/2 cup finely chopped green bell peppers
1/4 cup finely chopped celery
2 garlic cloves, minced
2 tablespoons Lea & Perrins (Worcestershire sauce)
1 pound ground beef
1 pound ground veal
1 pound ground pork
3 large eggs, lightly beaten
1/4 cup heavy cream
Brown Gravy, for serving (see recipe)

Instructions

Preheat oven to 350 degrees. In a small bowl, thoroughly combine seasoning mix; set aside. In a large skillet over medium-high heat, melt butter with olive oil. Add onions, bell peppers, celery and garlic; cook, stirring occasionally, until tender, 5-7 minutes. Stir in Lea & Perrins and reserved seasoning mix; cook an additional 2 minutes. Remove from heat; let cool. Scrape onion mixture to a large mixing bowl. Add the ground meat, eggs and heavy cream. Using your hands, mix ingredients until well blended. Line a large rimmed baking sheet with parchment paper. Tranfer meat mixture to baking sheet and form into a large loaf . Bake until golden brown and firm, about 1 hour and 30 minutes. Let rest for 10 minutes before slicing. Serve immediately with warm Brown Gravy. Makes 6-8 servings.