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
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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).
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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.
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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.
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