House of Blues' Cajun Meatloaf

I got this recipe from the Orlando Sentinel under Thought You'd Never Ask - LOCAL RESTAURANT RECIPES - This dish is spicy and my favorite meatloaf. I have added notes to make this low carb. Very good leftovers too.

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 4  ounces unsalted butter
• 1 1⁄2 ounces  sliced green onions
• 1⁄2 cup  chopped yellow onion
• 2⁄3 cup  chopped celery
• 2⁄3 cup  chopped bell pepper
• 1  tablespoon  minced garlic
• 3⁄4 cup heavy cream
• 3⁄4 cup ketchup (May use Low Carb Ketchup)
• 2 1⁄4 lbs ground beef
• 12  ounces ground pork (can omit pork and use 3 lbs hamburger meat)
• 4  eggs (3 eggs if Low Carb)
• 1 1⁄2 cups  fresh breadcrumbs (substitute pork rinds for Low Carb)
• 1  tablespoon  hot sauce
• 1 1⁄2 tablespoons Worcestershire sauce
• 1 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons cayenne
• 1 1⁄2 teaspoons black pepper

Directions

1. Heat oven to 325°F Line a loaf pan with parchment paper.
2. Melt butter in large pan. Sauté onions, celery, bell peppers, garlic until tender. Stir in cream, ketchup. Cook 5 minutes. Cool. Combine with remaining ingredients. Fill pan with mixture, packing to make sure there are no air pockets. Bake 2 hours, or until internal temperature is 160°F Let stand at room temperature 10 minutes. Drain grease. Refrigerate 2 hours.
3. How to make gravy: Saute 1 1/2 pounds mushrooms, 10 ounces diced Spanish onions, 10 ounces diced bell peppers and 10 ounces diced celery in 1/4 cup hot vegetable oil until soft and mushrooms have released their liquid. Add 1/2 teaspoon black pepper, 1/2 ounce Worcestershire sauce and 1 1/2 teaspoons chicken base. Turn off heat. Drizzle in 3 1/2 ounces flour ( Substitute 4 TBSP corn starch for low carb ) . Mix with whisk so that flour is well incorporated. Slowly mix in 48 ounces beef stock with whisk, making sure there are no lumps. Turn on heat. Bring to a simmer. Stir occasionally so gravy does not stick to pan. Simmer 15 minutes on low. Remove from heat. Cover meatloaf slices with gravy.