| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 20 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 tablespoon minced garlic
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds ground beef
- 1/2 pound ground pork
- 1/2 pound ground veal
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup ketchup
- 2 teaspoons Baby Bam, recipe follows
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2/3 cup fine dried bread crumbs
- 1/2 cup ketchup
- 2 tablespoons light brown sugar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Emeril’s Hot Sauce or other red hot sauce, optional
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 3 tablespoons paprika
- 1 teaspoon dried basil
- 2 tablespoons salt
- 1 teaspoon dried thyme
- 2 tablespoons dried parsley
- 1/2 teaspoon celery salt
- 2 teaspoons onion powder
Instructions
- Position rack in center of oven and preheat the oven to 350 degrees F.
- Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, basil, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.
- In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. Be sure to wash up afterward.
- In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Baby Bam, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. Mix with your hands or a wooden spoon until thoroughly combined.
- Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Wash hands again.
- To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf. Bake the meatloaf for 1 hour and 15 minutes.
- Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan, An adult should help you here. Be careful, hot grease can really burn. Slice to serve.
- Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon.
- Store in an airtight container for up to 3 months.
- Recipe courtesy Emeril Lagasse, originally appearing in Emeril’s There’s a Chef in My Soup, HarperCollins Publishers, New York, 2002
Reviews
As an alternative, I made this will equal parts Pork Veal and Turkey…….Always turns out fantastic……
My family love this meatloaf. I first came across it in Emeril’s cookbook “There’s a chef in my family.” My cookbook has been lost for years, so I’m so glad I came across the recipe on the food network. The spices are what makes it stand out from other meatloaf recipes.
Oh my goodness! This is the best meatloaf I have ever made or ever eaten-and I am 72yo!
I will share this recipe with everyone, and I will
never make any other meatloaf again except
for this one! Thank you Emeril for such an awesome meal.❤️❤️❤️❤️
PS-I used ground turkey in place of veal and pork as it was the only fresh meat besides beef
in the market.
I will share this recipe with everyone, and I will
never make any other meatloaf again except
for this one! Thank you Emeril for such an awesome meal.❤️❤️❤️❤️
PS-I used ground turkey in place of veal and pork as it was the only fresh meat besides beef
in the market.
I have been making this meatloaf recipe for over 10 years and it is amazing every time.
Perfect meatloaf! The tenderness and depth of flavor is outstanding. I do my own topping with haberno rotel to kick it up. I also use Giada’s mushroom gravy to complement it. People that scoff at meatloaf for dinner are amazed about the complexity of this creation!
Best meatloaf recipe by far, love the flavor and texture, always liked by everyone I have made it for. A keeper
Excellent
This is the best meatloaf recipe I have ever made. I have recommended it to friends and they all agree. Sometimes I drape the top of the loaf with strips of bacon that have been cut in half! Yum
This is my go to recipe for meatloaf. Moist and flavorful. If there’s leftovers, which there rarely is, makes great sandwiches.