Emeril's Most Kicked-Up Meatloaf Ever

Total Time:
1 hr 50 min
25 min
10 min
1 hr 15 min

4 to 6 servings

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 rib celery, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 teaspoons minced garlic, plus 1 teaspoon
  • 1 teaspoon chopped thyme leaves
  • 1 teaspoon chopped rosemary
  • 1/3 cup chopped fresh parsley
  • 2 eggs
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 cup ketchup, plus 1/4 cup
  • 2 tablespoons plus 1 teaspoon Worcestershire sauce
  • 1/2 cup Heavy cream
  • 2/3 cup Breadcrumbs
  • 1 pound ground chuck
  • 1/2 pound pork sausage (such as breakfast sausage)
  • 1/2 pound ground veal
  • 1 1/2 teaspoons salt
  • 2 teaspoons plus 1/4 teaspoon freshly ground black pepper
  • 4 slices bacon, cut in half
  • 2 tablespoons white or red wine vinegar
  • 1/2 cup canned tomatoes, chopped or crushed

In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.

Preheat the oven to 350 degrees F.

When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside.

In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.

Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving. Slice and serve along with the Macaroni with 4 Cheeses.

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4.7 284
My husband loved it. I thought it was so-so. A lot of work for meatloaf. I ran out of ketchup so used BBQ sauce for the topping, and it was great. It just seems like way to much work for a basic meatloaf. I probably will not make this again. item not reviewed by moderator and published
Very tasty. I should have read the reviews 1st as I took it out at 1 hour & it was too moist. Next time I will cook for the 1.5 hrs. item not reviewed by moderator and published
Have made this several times,not using the veal but adding turkey or spiced sausage instead. For a twist, try smoking it...awesome!!! Also,switch the mustard to a stone ground one. item not reviewed by moderator and published
Full of flavor.. I started not to make this recipe because it has so many steps but I wanted a meatloaf that had flavor . I tried this recipe and followed most of it.i did not add veal . My husband loved this meatloaf.it is full of flavor and the taste has a wow factor!! I am glad that I made it. This is a winner and was worth the extra time and cleanup.. This will be my new meatloaf recipe from now on. item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Delicious. Everywhere the recipe called for katchup, I sub'd with good BBQ sauce. Instead of bacon on top, I used pancetta in the recipe - lightly sauted with the veggies using red pepper instead of green. Took the suggestion of one reviewer and baked for 1.5 hours, turning off the oven and letting the meatloaf sit in the oven for 10 min. before removing. The recipe came out on the dry side of moist. Couldn't locate veal, so increased sausage by 1/2 lb. - using New York Italian style mild sausage w/high quality beef. There was some grissle in one of the meats - will opt for a better sausage next time or use just ground pork. I noticed alot of grease in the pan - most likely from the sausage & pancetta, but removed the meatloaf quickly once out of the oven. Opted for just BBQ sauce topping when baking - will try Emeril's topping next time. Still very good - but topping was a tad too sweet for my taste. BBQ sauce in the recipe was just fine tho. item not reviewed by moderator and published
Very tasty.. I have made it several times and it always comes out fabulous. I do not use the green peppers.. I use Jimmy Dean Sage sausage for the sausage addition. I bake it 1.5 hours then turn oven off and let rest about 10 minutes and drain off all the liquid.. If you remove the grease from the liquid, it makes a lovely sauce for mashed potatoes or to drizzle over the meat loaf slices.. I add flour to it to make a sauce. If you cook the meatloaf a little longer than called for and allow it to rest, then drain before cutting, it won't fall apart on you or be mushy.. I always make a double batch so I can freeze one. For us, it's a great recipe and we all love it. If you plan out your steps, pre chop your onions, garlic etc and mix your meats etc, put these items in tightly covered dishes over night, the whole thing goes together in a flash.. when you've made it as many times as I have it just takes no time at all.. at first it seems very lengthy until you get used to it.. item not reviewed by moderator and published
I agree with the reviewers who say that this recipe is a lot of work; uses costly ingredients; requires extensive prep (one hour, and I'm organized) and clean-up; has strong rosemary and worcestershire flavors; fills the pan so full there is no room for the sauce; breaks easily; is a tad mushy in texture; and takes forever to cook through. I found the bacon unnecessary and provided unneeded grease. That being said, the meatloaf has wonderful flavor. SUGGESTIONS: cut back on worcestershire, vinegar, salt, omit bacon, reduce amount of cream; bake free-form to allow grease to run off, raise oven temp. and give the meatloaf at least 1 1/2 hrs to cook. Because this was my first time making this recipe, I followed it almost to the letter, so my results were not due to any changes I made. I won't prepare this again, but may use some of the ingredients (thyme and rosemary) in other recipes. I have lots of leftovers. I plan to crumble some and use in spaghetti sauce. item not reviewed by moderator and published
This meatloaf was so delicious! I followed the recipe but used 1/2 beef and 1/2 pork. I wouldn't make any changes and will make it always! item not reviewed by moderator and published
Excellent meatloaf. I put bacon on top of the sauce and it crisped up fine. Used crushed tomatoes for sauce. Baked longer than called for - about 1-1/4 hour, make sure you let it sit to get firm after baking, item not reviewed by moderator and published
I don't eat veal, so used a lb of turkey breakfast sausage. Instead of bell pepper used carrot. Used marinara instead of ketchup. Used fresh tomatoes in the gravy. Cooked for 45 minutes - but added 15 mins to ensure the sausage was cooked fully. Made a brown gravy and served with potatoes. Excited to eat the leftovers in many ways: on a cold sandwich with veggies; a hot meatloaf sandy with brown gravy; and use pieces as "meatballs" with marinara over pasta. So versatile! item not reviewed by moderator and published