Cajun Meatloaf with Wine

Every now and then I come across a good recipe or food pairing to share with you.  This is a recipe from Paul Prudhomme's Louisiana Kitchen Cookbook but I altered it in places and it came out wonderful.  Unfortunately we were all so hungry I forgot to take a picture the dish.  Here is the recipe

Hudson Valley Wine Goddess Meatloaf
Seasoning mix:
1 bay leaf
1/2 Tbs Salt
1tsp cayenne pepper
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg
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4 Tbs unsalted butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery and green peppers
4 cloves of garlic minced
1 Tbs Tabasco sauce
1 Tbs Worcestershire sauce
3/4 cup red wine
1/2 catsup
2 lbs ground beef
1 egg
1 cup panko
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Combine seasoning mix in a small bowl and set aside
Melt butter in saute pan over medium heat.  Add chopped vegetables, garlic and saute for 5 minutes.  Add Tabasco, Worcestershire and season mix.  Saute until mixture begins to stick to the pan about 5-6 minutes.  Stir in wine and catsup. Cook for about a minute more scraping bottom of pan.  Remove from heat and cool.
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In a bowl mix ground beef, eggs, vegetable mixture (removing bay leaf) and bread crumbs.  Mix until thoroughly combined.  Put in meatloaf pan or shap into a loaf and put on baking sheet.  Bake uncovered for 25 minutes at 350 for 25 minutes then raise heat to 400 and continue to cook about 35 minutes longer.  Serve.