Cajun Meat Loaf

Ingredients
¼ cup unsalted butter
1 onion, large minced
1 celery stalk, minced
1 medium-size green bell pepper, minced
3 scallions, finely chopped
4 garlic cloves, minced
1/4 cup Peppermaster Cajun Morel
½ cup evaporated cultured buttermilk
½ cup tomato sauce
1½ pounds lean ground beef
½ pound ground pork
2 large eggs, lightly beaten
1 cup unseasoned bread crumbs

Directions
In a medium-sized saucepan, melt the butter over medium heat
Add the onion, celery, bell pepper, scallions, garlic, and ½ of the Peppermaster Original Cajun Morel
Cook until the mixture starts to stick to the bottom of the pan, stirring occasionally and scraping the bottom well, about 6 to 7 minutes
Stir in the buttermilk and tomato sauce, continue cooking for about 2 minutes, stirring occasionally
Remove from heat and allow the mixture to cool to room temperature in the saucepan
Preheat the oven to 350°. In a large bowl, mix the ground beef and ground pork until well blended
Spread the meat to cover the bottom of an ungreased 13×9-inch baking pan
Add the eggs, the cooked vegetable mixture, and the bread crumbs.
Mix by hand until thoroughly combined.
In the center of the pan, shape the mixture into a loaf that is about 1½ inches high, 6 inches wide, and 12 inches long.
Bake for 25 minutes, then raise the heat to 400° f.
Continue cooking until the edges are quite blackened and the juices and fat are bubbling vigorously, about 30 minutes longer.
Baste with the remaining Peppermaster Original Cajun Morel sauce and serve immediately.