I made this meatloaf last night and aside from the chili sauce being too spicy (on top) for both Anthony and I the actual meatloaf was moist with a unique bold flavor. If you like heat I would go ahead and put the chili sauce on top. The next time I make this I will probably look for a milder alternative but otherwise the recipe is a keeper. Mr. John was Emeril's father and he would make this recipe when Emeril was growing up. The chorizo was the special hidden ingredient. I like the Creole Seasoning recipe below as it can be used in lots of recipes.
Mr. John's Meatloaf - Everyday with Emeril Lagasse
- 1 lb chuck (ground)
- 1/2 lb ground pork
- 2 large eggs (lightly beaten)
- 1 onions (medium, finely chopped)
- 1 cup dry bread crumbs (plain)
- 1 green bell pepper (ribs and seeds removed, finely chopped)
- 1/2 cup heavy cream
- coarse salt
- ground pepper
- 1 tbsp creole seasoning (see below)
- 8 oz chorizo sausage (fresh, 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 over-mix).
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.
Combine 3 Tablespoons paprika, 2 Tablespoons each coarse salt and garlic powder, 1 Tablespoon each ground black pepper, onion powder, cayenne pepper, dried oregano and dried thyme. Store in an airtight container up to 3 months. Makes 3/4 cup.