When I ran across this recipe I was looking for something simple and great for a high-roller event at the Symphony. Stumbled on to this and from that day forward it has become a must-have …Learn More
Dad’s Meat Loaf
Emeril Lagasse’s father showed him how to make this simple dish many years ago and it’s one of Emeril’s favorites. But don’t get fooled, this is not a simple 1950’s meat loaf. It’s got BAM with Chorizo, Emeril’s own veal stock and plenty of spices.
2 teaspoons unsalted butter
1 pound ground beef
1/2 pound ground pork
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1 tablespoon minced garlic
2 large garlic
2 large eggs
1/2 cup heavy cream
1/2 to 1 cup fine dried bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons Emeril’s Original Essence
1/2 pound smoked chorizo sausage, chopped into 1/2 inch pieces
1 cup bottled chili sauce
2 cups Emeril’s Veal Stock or
2 cups of canned low-sodium beef broth
2 tablespoons bleached all-purpose flour
1. Preheat oven to 350° F. Grease a large roasting pan with the butter.
2. Combine the beef, pork, onions, bell peppers, garlic, eggs, cream, bread crumbs, salt pepper, and Essence in a large mixing bowl and stir with a wooden spoon to mix. Pat half of the meat mixture intoa rectangle about 9 X 4 inches on the prepared pan. Layer the sausage on top of the meat loaf. Mold the remaining mixture around and over the sausage to cover it completely. Pour the chili sauce on top.
3. Bake basting occassionally with the pan juices, for 1 1/2 hours. With large spatula, carefully transfer meat loaf to serving platter.
4. Heat the roasting pan over high heat on the stovetop. Add the stock, stir the browned bits in the pan, and bring to a boil. Whisk the flour and 2 tablespoons of water in a small bowl until smooth. Then whisk into the stock. Bring to a boil and cook, whisking often, until the gravy thickens slightly, about 2 minutes. Season to taste.
It goes spectacular with Emeril’s Mashed Potatoes