GINNA PARSONS: Spicy meatloaf will be on menu next time around

My husband and I spent this past weekend visiting with friends in Iuka, and on Sunday morning we were treated to a Southern breakfast of fresh blueberries, cantaloupe, sliced tomatoes, biscuits and jelly and cheese grits.
The meal put me in the mood for an old-fashioned supper and after much deliberation and input from our 13-year-old son, Charlie and I decided on meatloaf, fresh corn, tomato pie and butterbeans.
Because our non-beef-and-pork-eating daughter is at summer college at Ole Miss, we were free to make this meatloaf with something other than lean ground turkey. So we chose beef. And pork.
Only instead of ground pork, I bought ground Italian sausage, which was a bit overpowering. The meatloaf wasn’t bad by any means, but we decided the next time we make it, we’ll use a little less sausage.
In retrospect, I should have used this recipe for Spicy Meatloaf that Andy Atkins gave me at church a couple of weeks ago. He said it’s one of his mother’s signature dishes. It sure sounds wonderful.

Spicy Meatloaf
2 bay leaves
12 teaspoon cayenne pepper
12 teaspoon ground cumin
2 teaspoons salt
1 teaspoon ground pepper
12 teaspoon ground nutmeg
4 tablespoons butter
34 cup chopped white or yellow onion
12 cup diced celery
12 cup diced bell pepper
14 cup chopped green onions
2 teaspoons minced garlic
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
12 cup evaporated milk
12 cup ketchup
12 pounds ground chuck
12 pound ground pork
2 large eggs, lightly beaten
1 cup dried bread crumbs
14 cup grated Parmesan cheese
1 tablespoon A-1 Steak Sauce

In a small bowl, combine bay leaves, cayenne, cumin, salt, pepper and nutmeg. Set aside.
In a saucepan, melt butter. Add onions, celery, bell pepper, green onions, garlic, Worcestershire and Tabasco. Add spice mixture and sauté, scraping bottom of pan as mixture starts sticking, about 6 minutes. Add milk and ketchup and cook 2 minutes. Remove from heat and allow to cool to room temperature. Remove bay leaves.
Preheat oven to 350 degrees. Place beef and pork in a large bowl. Add cooled mixture, eggs, bread crumbs, cheese and A-1. Mix by hand until thoroughly combined. Form mixture into a loaf and place on a broiler rack with a drip pan. Bake uncovered 25 minutes. Raise oven temperature to 400 degrees and continue cooking until done, about 35 minutes.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

Ginna Parsons/NEMS Daily Journal

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