Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 cup chopped yellow onion

  3. 1/2 cup chopped celery

  4. 1/2 cup chopped green bell pepper

  5. 1 tablespoon minced garlic

  6. 1 1/2 teaspoons salt

  7. 1/2 teaspoon dried basil

  8. 1/2 teaspoon dried thyme

  9. 1/2 teaspoon ground black pepper

  10. 1 1/2 pounds ground beef

  11. 1/2 pound ground pork

  12. 1/2 pound ground veal

  13. 2 eggs

  14. 1/2 cup heavy cream

  15. 1/4 cup ketchup

  16. 2 teaspoons Baby Bam, recipe follows

  17. 1 1/2 teaspoons Dijon mustard

  18. 2/3 cup fine dried bread crumbs

  19. 1/2 cup ketchup

  20. 2 tablespoons light brown sugar

  21. 1 teaspoon Worcestershire sauce

  22. 1/4 teaspoon Emeril's Hot Sauce or other red hot sauce, optional

  23. 3 tablespoons paprika

  24. 2 tablespoons salt

  25. 2 tablespoons dried parsley

  26. 2 teaspoons onion powder

  27. 2 teaspoons garlic powder

  28. 1 teaspoon ground black pepper

  29. 1 teaspoon dried oregano

  30. 1 teaspoon dried basil

  31. 1 teaspoon dried thyme

  32. 1/2 teaspoon celery salt

Instructions Jump to Ingredients ↑

  1. 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


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