Shelly's Recipe

KICKED-UP MEATLOAF - Emeril Lagasse

Category: Meatloaf

2 tbsp butter
1 large onion, chopped
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 tsp minced garlic, plus 1 tsp
1 tsp chopped thyme leaves
1 tsp chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 tsp Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tbsp plus 1 tsp 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 tsp salt
2 tsp plus 1/4 tsp freshly ground black pepper
4 slices bacon, cut in half
2 tbsp white or red wine vinegar
1/2 cup canned tomatoes, chopped or crushed

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 tbsp of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 tsp 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.

When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 tsp of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 tsp of the salt and 1/4 tsp of the pepper and mix until just combined. Do not over mix. Transfer meat mixture to a 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 tbsp of green pepper, remaining tsp of garlic, remaining 1/2 cup 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 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.