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MEAT

1½ pounds ground beef

½ pound ground pork

2 eggs, lightly beaten

½ cup very fine dry bread crumbs

1 stick + 3 tbsp.s unsalted butter, in all

¾ cup finely diced onions

¾ cup finely diced celery

½ cup finely diced green bell peppers

1 tbsp. + 1 tsp. minced garlic

1 tbsp. Worcestershire sauce

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MEAT SEASONING MIX

2 tsp. cayenne

1.5 tsp. salt

1.5 tsp. black pepper

1 ¼ tsp. white pepper

¾ tsp. ground cumin

¾ tsp. ground thyme

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VEGETABLE SEASONING MIX

½ tsp. salt

¼ tsp. white pepper

¼ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. cayenne

¾ tsp. ground thyme

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VEGETABLES

1½ cups julienne carrots*

1 cup julienne onions*

1½ cups julienne zucchini*

1 cup julienne yellow squash*

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MASHED POTATOES

¾ cup evaporated milk, in all

2 pounds white potatoes, peeled and quartered

1 tsp. salt

1 tsp. white pepper

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1. Combine the beef and pork in an ungreased 13 x 9-inch baking pan. Mix in the eggs and bread crumbs by hand until thoroughly combined, and set aside.

2. Preheat the oven to 450°.

3. In a 1-quart saucepan combine 3 tbsp.of the butter, the onions, celery, bell peppers, garlic, Worcestershire sauce, and meat seasoniong (cayenne, salt, black pepper, white pepper, cumin, & thyme).

4. Cook over high heat, stirring frequently and scraping the pan bottom well, for 5 minutes. Remove from the heat, let cool, and add to the meat mixture, along with ¼ cup of the milk.

5. Mix well by hand and form into a 12 x 8-inch loaf and center in the pan (the meat loaf will not quite touch the sides of the pan). Bake until brown on top, about 30 minutes, and remove from the oven.

6. Pour off the drippings, reserving 2 tbsp. plus 1½ tsp. Set the meat and reserved drippings aside.

7. Meanwhile, boil the potatoes until fork tender. Drain, reserving 1 cup of the cooking water.

8. Place the hot potatoes in a large mixing bowl with the remaining 1 stick butter, the remaining milk, the salt and pepper. Stir with a wooden spoon until broken up, then beat with a whisk (or electric mixer with a paddle) until creamy and velvety smooth. If the potatoes are not creamy enough, mix in a little of the reserved cooking water.

9. In a large skillet, preferably nonstick, combine the reserved drippings with the carrots, onions, and vegetable seasoning (salt, white pepper, garlic powder, onion powder, & cayenne) and sauté over high heat, stirring frequently, for 1½ minutes.

10. Add the zucchini and yellow squash, and continue cooking until the vegetables are noticeably brighter in color, about 3 to 4 minutes. Remove from the heat.

11. Raise the oven temperature to 525°.Mound the undrained vegetables on top of the meat loaf, away from the edges. Layer all the mashed potatoes evenly over the top of the vegetables and top edges of the meat. Bake until brown on top, about 8 to 10 minutes, and serve immediately.

NOTE : This recipe is super spicy. Cut the cayenne in ½ if not in ¼.

NOTE : To julienne squashes, cut peeling ⅛” thick and cut these strips in to ⅛” wide and 2” long. Use only strips that have skin on the surface.