Mr. John's Meatloaf
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Everyday Food, September 2008
- Prep Time 15 minutes
- Total Time 1 1/2 hours
- Yield Serves 8
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Ingredients
- 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
Directions
- 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.
This was the best meatloaf. This is my main meatloaf recipe. To the person who thought it was too greasy, Try a leaner ground beef.
if you don't want grease, you should put foil in as a second layer over the pan. that way when the grease comes out, you can simply pour it out. you should also take a dry paper towel and pat it dry a bit
this looked interesting but it was a big disappointment. I baked it in a loaf pan, too greasy even after I poured off the fat.
this looked interesting but it was a big disappointment. I baked it in a loaf pan, too greasy even after I poured off the fat.
this looked interesting but it was a big disappointment. I baked it in a loaf pan, too greasy even after I poured off the fat.