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Cullen's Cajun Meatloaf

2 Tbs Margarine or butter
2 med Carrots, finely chopped
1 lg Onion, finely chopped
1 lg Stalk celery, finely chopped
1 sem Green pepper, finely chopped
2 Garlic cloves, crushed
2 lb Ground meat for meat loaf (veal, pork, and beef)
2 lg Eggs
1 c Fresh bread crumbs
1/4 c Milk
1 Tbs Worcestershire
Salt & black pepper
1 tbs Ground cumin   1
/2 tbs Dried thyme leaves
1/2 tbs Ground nutmeg
1/2 tbs Ground cayenne pepper
1/2 c Plus 2 Tbs catsup
Fresh herbs for garnish

In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add carrots, onion, celery, and green pepper and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add garlic and cook 1 minute longer. Set aside to cool slightly. Preheat oven to 375 degrees. In large bowl, mix ground meat, eggs, bread crumbs, milk, worcestershire, salt, cumin, black pepper, thyme, nutmeg, cayenne,, 1/2 cup catsup, and cooked vegetable mixture just intil well combined but not over mixed. In 13x9 baking pan, shape meat mixture into 10x5 inch loaf. Brush remaining 2 T catsup over top of loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing.

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- Dr. Albert Schweitzer