Cajun Meatloaf

2 tablespoons margarine or butter (1/4 stick)
1 tablespoon Worcestershire
2 medium carrots, finely chopped
2 teaspoons salt
1 large onion, finely chopped
1 teaspoon ground cumin
1 large celery stalk, finely chopped
1/2 teaspoon coarsely ground black pepper
1 small green pepper, finely chopped
1/2 teaspoon dried thyme leaves
2 garlic cloves, crushed with garlic press
1/2 teaspoon ground nutmeg
2 pounds ground meat for meat loaf (veal, pork, and beef)
1/2 teaspoon ground red pepper (cayenne)
2 large eggs
1/2 cup plus 2 tablespoons catsup
1 cup fresh bread crumbs
fresh herbs for garnish
1/4 cup milk

1. 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. 2. Preheat oven to 375 degrees F. In large bowl, mix ground meat, eggs, bread crumbs, milk, Worcestershire, salt, cumin, black pepper, thyme, nutmeg, ground red pepper, 1/2 cup catsup, and cooked vegetable mixture just until well combined but not over mixed. 3. In 13" by 9" metal baking pan, shape meat mixture into 10" by 5" loaf. Brush remaining 2 tablespoons catsup over top of loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. Garnish with herbs, if desired.

Weight Watchers Points: not yet calculated please check back!