Chef Paul's Cajun Meatloaf

I swear I've posted this before, but I couldn't find it (and had to dig out my written cookbook...gasp!)
It's super yummy and a good meal that I snuck more veggies in with some spinach leaves chopped up (I've been sneaking that in LOTS lately!)

INGREDIENTS:
4 TBL butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped green onion
1 TBL plus 2 tsp Chef Paul Prudhomme's Meat Magic
2 tsp minced garlic
1 TBL Chef Paul Prudhomme's Magic Pepper Sauce
1 TBL Worcestershire Sauce
2 whole bay leaves
1/2 cup evaporated milk
1/2 cup ketchup
1 1/2 lbs ground beef
1/2 lb ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs

DIRECTIONS:
Melt the butter in a 1 quart sauce pan over medium heat. Add the onions, celery, bell pepper, green onion, Meat Magic, garlic, Magic Pepper Sauce, Worcestershire sauce and bay leaves. Cook, stirring occasionally and scraping the bottom of the pan until the mixture starts sticking excessively, about 6 minutes. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow to cool at room temperature.

Preheat the oven to 350.

Place the beef and pork in a large mixing bowl. Add the eggs, cooked vegetable mixture (remove bay leaves and make sure it's cooled!) and bread crumbs. Mix by hand, being careful not to overmix (overmixing releases proteins in the meat and makes it mushy). Blend just long enough to distribute the ingredients. Place mixture in an ungreased 13" by 9" baking pan. Shape into a loaf that is about 12x6x1-1/2 inches (it will not touch the sides of the baking pan). Bake uncovered for 25 minutes. Raise heat to 400 and continue cooking until done, approximately 35 more minutes.