Wednesday, January 26, 2011

Meatloaf no more

Continuing with my new years effort to cook some of the recipes in the wall of cook books I have. In my zeal to follow a new recipe I forgot the commandment around this house: Thou Shalt Not Make Meat Loaf! As a result, I am discovering that a definition of eternity is one person and a meat loaf.

This one comes from Emeril's book Prime Time Emeril. This is titled in the book Dad's Meat Loaf. I actually made my own Chili Sauce based on a recipe from the Bernardin preserving book.

1 lb ground beef
1 lb ground pork
2 onions chopped
3 cubanell peppers
3 cloves of garlic
2 large eggs
1/2 cup half & half
1/2 cup Italian breadcrumbs
1 tsp salt
1 tsp pepper
1 tbsp Emeril's Essence
1/2 lb chorizo sausage
1 cup chili sauce
2 cups beef stock
2 tbsp flour


Chop the onion & pepper and garlic. whiz up in a food processor to get the pieces fine enough.

Combine the beef & pork, chopped onion, pepper & garlic, bread crumbs, cream and bread crumbs.

Put half of the mixture on a roasting pan forming a 9x4 inch mound. Cut the Chorizo into 1/2 inch pieces and place on top of the meat mound. Top with the remaining meat mixture.



Coat with the chili sauce and bake in a 350F oven for about 1 1/2 hours. When done carefully remove the loaf from the pan. De-glaze the pan with the stock and thicken with the flour mixed with some water.

Server with some boiled potatoes. When you have finished the loaf, expect the second coming any time.

Chili Sauce

Make a spice bag consisting of 4" cinnamon stick, bay leaf, 2 tsp mustard seed, 1 tsp celery seed, 1/2 tsp whole clove, 1/2 tsp whole peppercorn

Chop and finely dice in a food process or 2 onions, 3 cubanelle peppers, 1 red pepper, 2 jalapeno peppers, 4 cloves of garlic.

In a pot, combine 1 28oz can of tomatoes, chopped pepper mix, 1/2 tsp ginger, 1/2 tsp nutmeg, 1 tsp salt, 1/2 c white vinegar, 1/2c white sugar. Along with the spice bag. Simmer until it reaches the desired consistency.

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