No-Bread Meatloaf

Currently, I'm doing a low carb diet and really trying to stay away from all forms of carbs.  Even though it doesn't have a ton, most meatloaf has some bread crumbs, and sugary ketchup, which are enough to add unnecessary carbs to my day.  This recipe uses no carbey items and tastes AWESOME.  The key is cooking the veggies before putting them in the loaf - adds an extra pan, but YUM.
Ingredients:
 2

2 finely chopped green onions

1⁄2 cup finely chopped green pepper

1⁄3 cup finely chopped celery

1 tablespoon minced garlic

1 1⁄2 teaspoons salt

1 teaspoon cumin

1 teaspoon fresh ground pepper 

1⁄4 teaspoon ground red (cayenne) pepper

1⁄8 teaspoon nutmeg 

2 bay leaves 

1⁄2 cup tomato sauce, with no sugar or wine in it (I used a little more than called for, and like Michael's of Brooklyn tomato basil sauce)

1⁄2 cup low fat half-and-half

2 lbs ground beef (or mix with part veal or pork or beef) - I mixed with veal

2 large eggs

2 teaspoons Worcestershire sauce

1 1⁄2 teaspoons red pepper / tobasco sauce

Olive oil spray

1. Spray a nonstick pan with olive oil spray.  Add the green onions, green pepper, celery, and garlic and cook until softened.
2. Stir in salt, cumin, peppers, nutmeg, and bayleaves and cook 1 minute.
3. Stir in ketchup and half and half and simmer 2 minutes.
4. Cool and remove bay leaves.
5. Heat oven to 350 degrees.
6. Combine meat, eggs (lightly beaten), worcestershire, red pepper sauce in large bowl.
7. Stir vegeable mixture into meat mixture unil well blended.
8. Spoon mixture evenly into a 9 x 5 pan or freeform the mixture 
9. Bake 70 minutes or until temperature of meat registers 160 degrees.  Add a layer of extra tomato sauce to the top part way through cooking.
10. Cool in pan 5 minutes (at least) and drain and unmold onto serving platter.