| 1 | Note: to julienne squashes, cut peelings 1/8 inch thick and cut these into strips 1/8 inch wide and 2 inches long; use only strips that have skin on one surface. |
| 2 | Cut carrots and onions into similar strips. |
| 3 | In a 13x9-inch ungreased baking pan, combine the beef and pork. |
| 4 | Mix in the eggs and bread crumbs by hand until thoroughly mixed. |
| 5 | Set aside. |
| 6 | In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell peppers, garlic, worcestershire, tabasco and meat seasoning mix. |
| 7 | Saute over high heat about 5 minutes, stirring frequently and scraping the pan bottom well. |
| 8 | Remove from heat and cool. |
| 9 | Add the sauteed vegetable mixture and ?cup of the milk to the meat and mix well by hand. |
| 10 | Form into a 12x8-inch loaf and center in the pan. |
| 11 | Bake at 450f until brown on top, about 30 minutes. |
| 12 | Remove from oven; pour off drippings, reserve 2-?tablespoons. |
| 13 | Set meat and drippings aside. |
| 14 | Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 cup of the water. |
| 15 | Place the potatoes, while still hot, in a large mixing bowl with the remaining 1 stick butter, ?cup milk, the salt and white pepper. |
| 16 | Stir with a wooden spoon until broken up, then beat with a metal whisk (or electric mixer with a paddle) until creamy and velvety smooth. |
| 17 | (note: mix in some of the reserved potato water if potatoes are not creamy enough). |
| 18 | In a large skillet (preferably non-stick) combine the reserved drippings with the carrots, onions and vegetable seasoning mix; saute over high heat 1-?minutes, stirring frequently. |
| 19 | Add the zucchini and yellow squash and continue sauteing until vegetables are noticeably brighter in color, about 3 to 4 minutes, stirring occasionally. |
| 20 | Remove from heat. |
| 21 | Mound undrained vegetables on top of the meat loaf, away from the edges. |
| 22 | Layer the mashed potatoes evenly over the top of the vegetables and top edges of the meat, using all the potatoes. |
| 23 | Bake at 525f until brown on top, about 8 to 10 minutes. |
| 24 | Serve immediately with about ?cup very hot cajun sauce (see recipe) under each serving |
