Emeril's Most Kicked-Up Meatloaf Ever

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Outstanding. Surely there is a way to get Emeril back on the air! Making this made me realize how much I enjoyed Emeril Live. I varied this a little....but used the three meats in the proportion he described and it was the most moist delicious meatloaf anyone in my family has ever had. One change....for the veggies, I used a whole carrot and about 15 mushrooms with the onion, celery, etc. Chopped them all up in the food procesor and then sauteed the whole mess. I think the real key must be the cream, bacon and possibly the mix of meats. Do NOT skip the Rosemary.....it gave the whole thing an amazing flavor. For the topping I just mixed together a bunch of ketchup, honey, dijon and worcestershire.....it was great. Thanks Emeril!

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This is the best meatloaf ever. I used leeks instead of onions and half pork and half beef. Before baking, I cooked a tiny piece of meat mixture to test seasoning. I just added a bit more salt and ketchup for my taste. I did not add tomato topping, just bacon. I served this meatloaf with garlic mashed potatoes, roasted asparagus and homemade cream corn. It was wonderful. I will make this again.

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I have never made or found a recipe for meatloaf that I particularly cared for. I saw this recipe and made it exactly as written. This is a fantastic meatloaf!!! Tons of flavor and well worth the effort.

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This was amazing! I left out the veal and just used a pound of pork (not sausage and a pound of ground beef. I also left off the bacon. The sauce was so good and so full of flavor that I will probably make more of that next time. I love fresh herbs so I will probably use a little more parsley, Thyme and rosemary next time too but it turned out wonderfully and my 15 year old son loved it as well.
I will definitely be making this again soon!

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excellent flavor, moist, the best meatloaf ever

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The best meatloaf! Very moist !

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Wow this was amazing. I added finely shredded carrots to the veggies when I sauteed them, and made individual meat loaf 'cubes', which gave it a more modern look than just loaf shape. I wrapped each one in bacon and they looked fabulous.350 for 45 minutes and then upped the oven to 380 to crisp up the bacon.I also added brown sugar to the glaze. I had it in my head to make meat loaf for my next big dinner party, and everyone was surprised because I usually do pretty high end food - but after they saw their plate they understood that meat loaf can have a higher level. And then they tasted it! It was absolutely wonderful.

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OMG! I've been making meatloaf forever and never believed there could be something new and exciting. I was W-R-O-N-G !!!!! This recipe does take some time, so be prepared. It is worth every gol darned second.

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To call this meatloaf is a dramatic tragedy (and not of the best variety. I think meatloaf I remember my mother's dried out, flavorless lump of hamburger. I love that lady dearly, but I haven't wanted it or tried it for years. I found this recipe because somebody wanted meatloaf...of all things I thought...yuck. Oh my...yes there is some prep work, but the scents of the rosemary, thyme, worchester, garlic, parsley...unbelievable. I put the sauce on top and then cover it with the bacon. Crispy, tasty and siiiiighhhhhhhh. It's in the oven now and smells wonderful. I don't cook in a loaf pan...one of those oven roasting pans work perfect. I like extra sauce, so I make a bit more. I was reading other reviews. If you want "traditional, ordinary" meatloaf...don't do this. This is only for the extraordinary.

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This meatloaf was delicious! As another reviewer also stated, I substituted the 1/2 pound veal for more beef and I did not top with bacon. But it was very moist and flavorful and everyone enjoyed it, including leftovers!