Menu

Dad’s Meat Loaf

  • Dads Meat Loaf
  • Details
  • Related Items

Dads 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.

Ingredients

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

Directions

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

Emeril’s Essence

A basic spice mixture used in dozens of Emeril Lagasse’s recipes.  Mix it up and keep some on hand to kick any dish up a notch. A must-have at this Mid-Century Home! Ingredients: 5 tablespoons …

Hot Mayonnaise Glazed Scallops

Hot Mayonnaise Glazed Scallops

A great special occasion hor d’oeuvre from Chef and author, Emeril Lagasse, during a 1999 appearance on Good Morning America. Ingredients for Scallops 12 large scallop shells (available at gourmet stores) (or) 24 small scallop …

Bittersweet Chocolate Marquise With Orange Créme Anglaise

One of Emeril Lagasse’s favorite romantic recipes is Bittersweet Chocolate Marquise with Orange Créme Anglaise. It’s the recipe most viewers wanted to see on Good Morning America in 2002. Ingredients 1 1/2 pound bittersweet chocolate, …

Hot Jalapeno Crab Dip

Hot Jalapeño Crab Dip

Trust Emeril Lagasse to always kick it up a notch. In 2000, he brought this crap dip to Good Morning America. He kicks it up with jalapeños and his own, homemade mayonnaise. His toasted crouton …

Spiced Baked Ham with Sweet Potatoes

In 2000, Emeril Lagasse appeared on ABC’s Good Morning America and made this Spiced Baked Ham with Sweet Potatoes. While he made it for a holiday, it’s easy and impressive enough to have for any …