Cajun Meatloaf

I had never found a meatloaf I could stomach, but I actually love this one.

Adapted from Pastor Ryan.

Ingredients
3 whole Bell Peppers (2 If They're Large)
2 whole Medium Onions
1 bunch Celery (5-6 Ribs)
>8-10 cloves Garlic, minced or crushed
6 Tablespoons Butter
1 teaspoon Salt
1 teaspoon Black Pepper
1 Tablespoon Worcestershire
1 teaspoon Ground Nutmeg
1 teaspoon Cayenne Pepper
1 cup Ketchup
½ cup Milk
1 cup (to 2 Cups) Breadcrumbs
2 pounds Of Lean Ground Beef
1 pound Ground Pork
3 whole Eggs
1/4 cup barbecue sauce
2 Tablespoons Honey

Instructions
- Preheat oven to 400 degrees.
- Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic. - Over medium-high heat, melt 6 tablespoons butter.

- Once butter begins to start browning, add the diced vegetables and garlic. Add about 1 tablespoon salt.

- After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper.

- Next add about ½ cup of ketchup. Continue cooking and stirring for a few more minutes.

- Remove from heat.
- After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk. Stir until combined.

- Next add at least 1 cup of breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.

- In a large mixing bowl place the ground beef and pork.

- Whisk 3 eggs and add to the meat.

- After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
- Spray a sheet pan with some non-stick cooking spray.

- Next, using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.

- In a small bowl or measuring cup, mix together 1/2 cup of ketchup with the barbecue sauce and honey.

- Slather this sauce over the whole meatloaf.

- Place in a 400 degree oven for about 40 minutes.

Tips & Tricks

- I have omitted the celery before and it has been fine.
- 1 tsp. cayenne is perfect for me and my kids. If you have anybody who is super-sensitive to spicy food, though, I'd tone it down to a 1/2 tsp.
- I usually use pork sausage instead of ground pork. It makes it fattier, and I think it makes it even yummier.