Preheat oven to 350 degrees.

Line a 13- by 9-inch baking pan with foil.

In a small bowl, combine the salt, thyme, black pepper, paprika, cumin, nutmeg, cayenne, and white pepper.

In a large heavy skillet or sauté pan, heat the oil over medium heat. Add the onion, celery, red pepper, jalapeño, garlic, Worcestershire sauce and hot sauce.

Stir in the reserved spice mixture. Cook, stirring occasionally, for 6 minutes or until the mixture starts to stick to the bottom of the pan.

Stir in the milk, tomato purée and vinegar. Cook, stirring occasionally, for 12 minutes or until the mixture is thick (reduce the heat if needed to prevent burning). Remove from heat and set aside to cool.

Add the beef, pork, breadcrumbs and egg whites to the cooled vegetable mixture; mix until well combined (I like to use my hands, which is why you need to cool the vegetable mixture).

Scoop the mixture into the center of the prepared pan and shape into a loaf about 10- by 5-inches.

Bake uncovered, for 25 minutes.

Increase the oven temperature to 400 degrees and cook an additional 20 to 30 minutes, or until an instant-read thermometer inserted in thickest portion registers 150 degrees.

Let rest for at least 5 minutes before serving.