1/2 c. minced red onion
3/4 c. minced green onions
3/4 c. minced celery
1/2 c. minced carrots
1/2 c. minced green bell peppers
1/2 c. minced red bell peppers
1 tbsp. minced garlic
3 tbsp. unsalted butter
1 tsp. salt
1/4 tsp. cayenne pepper
1 tsp. freshly ground black pepper
1/2 tsp. ground white pepper
1/2 tsp. ground cumin
1/2 tsp. ground nutmeg
1/2 c. half & half (skim milk)
1/2 c. ketchup
1 1/2 lb. lean ground beef
1/2 lb. ground pork (optional)
3 eggs, beaten (4 egg whites)
3/4 c. freshly toasted dry bread crumbs (non-fat bread)

For low-fat loaf, use ingredients in parenthisis. Shallot Gravy optional.

In large, heavy skillet, saute red and green onions, celery, carrots, green and red peppers and garlic in butter until softened. Set aside and cool to room temperature.

Combine salt, cayenne, black and white peppers, cumin and nutmeg; stir into cooled vegetables. Add half & half, ketchup, ground beef, ground pork, eggs and bread crumbs. Lightly form into a loaf and gently place in large baking dish. Bake at 350 degrees for 45-50 minutes.

Prepare Shallot Gravy. Remove cooked meat loaf to cutting surface. Heat remaining pan juices on top of stove and deglaze pan with gravy, scraping any brown bits from bottom of pan. Heat to boiling, stirring constantly so gravy will not stick to pan. Slice meat loaf and arrange on serving platter, spooning gravy over top.

SHALLOT GRAVY:

1 tbsp. minced shallots
1 tbsp. unsalted butter
1/4 tsp. dried thyme
1 bay leaf, crumbled
1/4 tsp. freshly ground black pepper
1 c. beef broth
1 c. chicken broth
1 tbsp. unsalted butter
Salt & freshly ground black pepper to taste (optional)

Saute shallots in 1 tablespoon butter with thyme, bay leaf and pepper until softened. Cook over high heat until reduced to a glaze. Add beef and chicken broths and heat until reduced by half. Add remaining 1 tablespoon butter and mix well. Season with salt and freshly ground black pepper to taste.

Makes a hearty and very special, old-fashioned meal when served with roasted potatoes and fresh broccoli.