Cajun Meatloaf

9 lbs. ground beef
3 lbs. ground pork
12 eggs beaten
6 cups fresh bread crumbs
3 cups ketchup
3 cups heavy cream
4 tbsp. crystal hot sauce
3 oz. worchester sauce
12 oz. unsalted butter
6 oz. green onions (thinly sliced)
2 lbs. onions (1/4" chopped)
20 oz. celery (1/4" chopped)
20 oz. bell peppers (1/4" chopped)
4 tbsp. minced garlic
2 tbsp. salt
2 tsp. cayenne
2 tsp. black pepper

Melt butter in large rondeau. Saute all vegetables at  medium heat until tender. Stir in cream and ketchup.  Cook 5 minutes. Let cool completely. Mix all ingredients  in hobart with paddle for ten minutes at speed two. Divide  into 4 inch pans lined with parchment paper 5 lb. 12 oz.  per pan, 1/3 inch high. Cook at 325 degrees for 2 hours,  internal temperature at 160 degrees. Let set at room  temperature for approximately 10 minutes then drain  grease. Let stand longer (approx. 2 hours) and then drain  remaining grease.