- 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.