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Emeril's Most Kicked Up Meatloaf Ever Recipe

by Global Cookbook

Ingredients

2 Tbsp. butter 1 lrg onion minced 1 x celery rib finely minced 1/2 x red bell pepper finely minced 3 tsp chopped garlic divided 1 tsp minced thyme leaves 1 tsp minced rosemary 1/3 c. minced fresh parsley 2 x Large eggs 1 1/2 tsp Dijon mustard 3/4 c. ketchup divided 2 Tbsp. Worcestershire sauce plus

1 tsp Worcestershire sauce 1/2 c. heavy cream 2/3 c. breadcrumbs 1 lb grnd chuck 1/2 lb pork sausage (such as breakfast sausage) 1/2 lb grnd veal 1 1/2 tsp salt 2 1/4 tsp freshly-grnd black pepper divided 4 slc bacon cut in half 2 Tbsp. white or possibly red wine vinegar 1/2 c. canned tomatoes minced or possibly crushed

Directions

1. In a large skillet heat the butter over medium-high heat till melted. Add in all but 1/4 c. of the onions, the celery and all but 2 Tbsp. of the bell pepper and cook, stirring occasionally, till vegetables are softened and beginning to caramelize around the edges, about 6 min. Add in 2 tsp. of the garlic, the thyme, rosemary, and parsley and cook for 2 min. Remove from the heat and allow to cold.
2. Preheat the oven to 350 degrees.
3. When the vegetable mix is cooled, transfer to a mixing bowl and add in the Large eggs, mustard, 1/4 c. of the ketchup, 1 tsp. of the Worcestershire sauce, and heavy cream and mix till thoroughly combined. Add in the breadcrumbs, grnd chuck, pork sausage, grnd veal, 1 tsp. of the salt and 1/4 tsp. of the pepper and mix till just combined. Don't overmix. Transfer meat mix to a 9- by 5- by 3-inch loaf pan and using your hands, form mix into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
4. In a small saucepan combine the remaining 1/4 c. of minced onion, remaining 2 Tbsp. of green pepper, remaining tsp. of garlic, remaining 1/2 c. of ketchup, remaining 2 Tbsp. of Worcestershire sauce, remaining 1/2 tsp. of salt, remaining 2 tsp. of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook till thickened, about 5 min.
5. Pour the sauce over the uncooked meatloaf and bake for 45 min to 1 hour, or possibly till the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 min before serving. Slice and serve along with the Macaroni With 4 Cheeses (see recipe).
6. This recipe yields 4 to 6 servings.

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