Mr. John’s Meatloaf
This meatloaf was a definite hit and a twist on the old stand by family recipe. I made a few modifications though. The recipe calls for a spice rub made famous by Emeril but I already had a rub that I made a month ago so that worked out quite well. The recipe also calls for a sausage to be placed in the middle of the loaf but I opted to not do that. The other change that I made was that instead of forming the meat into a loaf on a cookie sheet, I put it in a loaf pan. Oh! The recipe also called for a chili sauce on top but I used plain old ketchup!
We will definitely make this again. I was really impressed at how well the meatloaf held together after it had cooled a little bit. I did notice that it took the meatloaf more than an hour to get up to temperature. I checked it with my meat thermometer after an hour and my thermometer was barely moving. I really though that it was broken! I think that all in all it took the meatloaf about an hour and 20 minutes to bake.
I found this recipe in my Everyday Food magazine for this month. Yet another keeper. I think we are going to try the spice rub in turkey meatloaf mixture with some turkey sausage instead of the pork that this recipe calls for.
Mr. John’s Meatloaf
source: Everyday Food Martha Stewart
- 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
- 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.