This Sunday Supper, We’re Bringing Meatloaf Back, Baby

• doses: Yield: 6 servings
• tempo total: 21 minutes

Ingredientes

Spicy Meatloaf

¾ cup coarse dry breadcrumbs, preferably homemade

2 eggs, beaten

¾ cup heavy cream

2 teaspoons olive oil

3 ounces thick-cut smoked bacon, diced

2 cups finely chopped onion

1 cup finely chopped celery

¼ cup finely chopped bell pepper

¼ cup minced seeded jalapeno peppers (from about 2 medium peppers)

3 tablespoons minced garlic

1 teaspoon chopped fresh thyme

1 tablespoon Emeril’s Original Essence

1 teaspoon salt

2 teaspoons freshly ground black pepper

½ teaspoon cayenne

¼ cup chopped green onions

2 tablespoons minced parsley

1 ½ pounds ground chuck

¾ pound fresh pork hot sausage

1 cup chili sauce

2 tablespoons dark brown sugar

2 teaspoons Worcestershire sauce

Instruções

Combine the breadcrumbs, heavy cream and lightly beaten eggs in a large mixing bowl. Set aside.

Add the olive oil and bacon to a large skillet over medium high heat and cook until the bacon is crisp, 8 to 10 minutes. Add the onion, celery, bell pepper and jalapeno, and cook, stirring frequently, until the vegetables are very soft and lightly caramelized, about 10 minutes. Add the garlic, thyme, Essence, salt, 1 teaspoon of the black pepper, and cayenne and cook for 2 minutes. Add the green onions and parsley, stir to combine, and transfer to a plate to cool slightly.

Preheat the oven to 375 degrees F or an air fryer to 350 degrees F.

Crumble the ground beef and pork sausage into the bowl with the panade. Fold together to blend lightly, then add the cooled vegetable mixture. Taking care not to overwork the meat, fold ingredients together until thoroughly blended. Place the meat mixture into a lightly greased small, low-sided baking dish or 1 ½ quart low- sided oval gratin dish and shape into a wide loaf shape.

Combine the chili sauce, dark brown sugar, Worcestershire, and remaining teaspoon of black pepper and stir to blend. Pour over the meatloaf and spread so that the loaf is coated. Bake, uncovered, until a meat thermometer inserted into the center registers 160 degrees F, 45 minutes to 1 hour. Remove from the oven and allow it to cool briefly before slicing to serve.