Prep 10 mins
Cook 1 hr
This will be the best meatloaf you will ever eat. I usually do not like meatloaf and this changed my mind. From Emeril
- 2 tablespoons butter
- 1 large onion, chopped
- 1 celery rib, finely chopped
- 1⁄2 red bell pepper, finely chopped
- 2 teaspoons minced garlic, plus 1 teaspoon
- 1 teaspoon chopped thyme leaves
- 1 teaspoon chopped rosemary
- 1⁄3 cup chopped fresh parsley
- 2 eggs
- 1 1⁄2 teaspoons Dijon mustard
- 1⁄2 cup ketchup, plus 1/4 cup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Worcestershire sauce
- 1⁄2 cup heavy cream
- 2⁄3 cup breadcrumbs
- 1 lb ground chuck
- 1⁄2 lb pork sausage (such as breakfast sausage)
- 1⁄2 lb ground veal
- 1 1⁄2 teaspoons salt
- 2 teaspoons fresh ground black pepper
- 1⁄4 teaspoon fresh ground black pepper
- 4 slices bacon, cut in half
- 2 tablespoons red wine vinegar
- 1⁄2 cup chopped tomatoes or 1⁄2 cup crushed tomatoes
- In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes.
- Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.
- Preheat the oven to 350 degrees F.
- When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.
- In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
- Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until 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 minutes before serving.
Good!! This is the Best Meatloaf I or my friends have ever had. I halved recipe but I used 1/3 the amount of parsley as I used dry - Third of what 1/2 would be. Milk instead of heavy cream and I can't get veal here so I omitted. I doubled tomatoes and I used fresh--Terrific Recipe Thanks every so much It is the Best
I used 1 lb. of ground pork in place of the veal, but then followed the recipe. We loved this meatloaf, and will be having it many times. My BF was bragging to my mom that I make "The BEST meatloaf" around now . He was so proud of me! Guess you know what I will make him when I want something :)
I tried this last night, and it is by far the best meat loaf. Not at all dry or bland.