Jane's Meatloaf

Mix together:

1-1/2# ground beef

1/2# ground pork sausage (I buy either the mild Italian; the kind that's in the thin casing that you can cut and squeeze out-usually 6 to a package)(at HEB, it's next to the ground beef)

1/2 cup catsup

2 eggs, beaten

1 cup bread crumbs (I use Progresso Plain; you can probably use whatever you use in your turkey meatloaf)

Saute in skillet for til softened, about 5 mins:

4 T. butter or margarine

3/4 cup onion, chopped

1/2 cup celery, chopped

1/2 cup bell pepper, chopped

2 t. minced garlic (jar type)

Add to the skillet the last minute:

1 T. Cajun Meat Magic or Bayou Blast (recipe below)

1 T. Worchestshire

Let skillet mixture cool a bit and add to meat mixtures. Mix together & shape into a loaf. Place in 9x13 dish & bake at 350-375 degrees for an hour til done. I use meat thermometer to check doneness.

Bayou Blast Recipe (makes 2/3 cup)

2-1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. coarse black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried oregano

1 T. dried thyme

Combine all ingredients and store in jar.

I always keep this on hand & use in spaghetti, meatloaf, jambalya, etc. to add some kick to the food - spicy!