Instructions: Heat oven to 350. In a small bowl, combine bay leaves, salt, black and white pepper, paprika, cumin, nutmeg, cayenne and thyme. In a large heavy skillet, heat oil over moderate heat. Add onion, celery, red bell pepper, chili, garlic, Worcestershire and hot pepper sauce and the spice mixture.

Cook, stirring occasionally, until the mixture starts to stick to the bottom of the pan, about six minutes. Stir in the milk, tomato puree and vinegar. Continue cooking, stirring occasionally, until the mixture is quite thick, about 12 minutes. Reduce heat if necessary to prevent scorching. Remove pan from heat and let cool. Remove bay leaves from vegetable mixture and scoop into a large bowl. Add the beef, pork, bread crumbs and egg whites; mix thoroughly with a wooden spoon and then by hand.

Scoop the mixture into the center of a foil-lined 13-by-9-inch baking pan.

Shape into a loaf about 10-by-5 inches. Bake the meat loaf for 25 minutes.

Increase the temperature to 400 degrees and cook for about 20 minutes longer or until a meat thermometer inserted into the center reads 150 degrees. Let the meat loaf cool for at least five minutes before blotting up the fat in the pan with paper towels and serving.

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