Meatloaf with a Kick!
Who doesn’t love meatloaf?!Â It’s a perfect dinner as the cool fall weather arrives.Â The Barefoot Contessa Turkey Meatloaf is my go-to but I decided to try a beef – pork version and came across this Emeril recipe.Â Looked up my alley with the added kick from the chorizo, chili sauce and creole seasoning!
I forgot my shopping list at home so I ended up making a fair number of substitutions.Â I used a meatball mix (beef, pork and veal); seasoned breadcrumbs with some red pepper flakes added because I did not have any creole seasoning; whole milk instead of the heavy cream; and, hot Italian sausage instead of chorizo because I could only find smoked chorizo.
I served the meatloaf with pureed cauliflower for a great fall dinner.Â The meatloaf was delicious even with my multitude of changes!Â I will definitely make it again and am curious how it will turn out if I am more faithful to the recipe.
Mr. John’s Meatloaf
Emeril Lagasse for Everyday Food
- 1 pound ground beef chuck
- 1/2 pound ground pork
- 2 large eggs, lightly beaten
- 1 medium onion, finely chopped
- 1 cup plain dried breadcrumbs
- 1 green bell pepper (ribs and seeds removed), finely chopped
- 1/2 cup heavy cream
- Coarse salt and ground pepper
- 1 tablespoon Emeril’s Creole Seasoning
- 8 ounces fresh chorizo sausage (not smoked)
- 1/2 cup bottled chili sauce
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil; set aside. In a large bowl, combine beef, pork, eggs, onion, breadcrumbs, bell pepper, cream, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, and Creole Seasoning. Gently mix to combine (do not overmix).
Place half of meat mixture on prepared sheet; form into a 9-by-4-inch loaf. Using a paring knife, remove casing from chorizo (keeping the shape intact). Place chorizo lengthwise down center of loaf. Cover with rest of meat mixture, enclosing the chorizo and patting to adhere.
Brush chili sauce over meatloaf. Bake, basting occasionally with pan juices, until an instant-read thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let rest 15 minutes before serving.