Emeril's Most Kicked-Up Meatloaf Ever

Total Time:
1 hr 50 min
Prep:
25 min
Inactive:
10 min
Cook:
1 hr 15 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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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4.7 285
One of the best meatloaf recipes ever. It is a bit labor intensive, but well worth the work. I usually omit the veal and keep it simple with ground beef and breakfast sausage. I top it with simple ketchup, or sometimes cheese. I don't normally use the bacon and sauce topping. This one is a go to and always gets rave reviews. item not reviewed by moderator and published
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
A must try! item not reviewed by moderator and published
I've made this recipe a few times and still encountered the same problems. Bacon not quite cooked enough and lots of moistue/water in the pan! Stuck to the recipe except used all beef. I love the flavor but still trying to tweet it so it's not so moist! I've decided to remove the bacon as it's never cooked to my desire! item not reviewed by moderator and published
I used turkey and did not make the sauce on top and my family LOVED it. My husband is not a fan of meatloaf and even he liked it. This is definitely my go to recipe for meatloaf now! Thank you! item not reviewed by moderator and published
I started making this in 06. This is the most flavorable meatloaf ever!!!! This kicked-up meatloaf is THE family favorite. 100% rating on family birthdays!!!!!!!!!!!! item not reviewed by moderator and published
WOW the best meatloaf ever!!!!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
excellent flavor, moist, the best meatloaf ever item not reviewed by moderator and published
The best meatloaf! Very moist ! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
First ever 1-star rating for an Emeril recipe. Followed the directions exactly. The meatloaf has too strong of a rosemary flavor. The sauce has too strong of a worcheshire sauce. I should have expected that because, well, TWO TABLESPOONS. Unfortunately the two flavors clash. I found the texture of the meatloaf moist. Stated cooking time was fine. The flavors just didn't work too well for me. item not reviewed by moderator and published
This was super easy to make and taste amazing! Only thing i did was added the onions in raw just because i love the way they stay a bit crunchy in the oven and i ran out of ketchup so i improvised with tomato paste onion powder garlic powder and salt. I also used 1lb of ground chuck and 1 lb roll of breakfast sausage. Keeps the price down a bit. item not reviewed by moderator and published
Thank you Emeril for the best meatloaf recipe ever! I got the stink eye from my family when I said we were having meatloaf for dinner but they were converts afterwards. There was just enough left over for me (to the cook goes the leftovers! to take for lunch the next day. I used ground beef in place of the veal and left off the bacon as a matter of choice, but left the rest of the recipe the same. Yum! Yum! item not reviewed by moderator and published
Best meatloaf ever! I couldn't find veal so decided to substitute it with ground chorizo and it was quite tasty! I forgot the bacon but plan to try it next time. Definitely worth the prep time -- family fighting for leftovers. item not reviewed by moderator and published
Couldn't find veal but it turned out amazing...leftover meatloaf sandwiches cold with mayo...the best I ever ate! item not reviewed by moderator and published
This meatloaf was good, but prep time (and pots, pans and measuring devices was more than one should have making meatloaf. I have used Emeril's "Mom's" meatloaf that is cooked in veal (but I use beef broth and I think it is actually better - and easier. My hubby agreed. Good, but not worth the time and effort. I'll stick to his Mom's meatloaf recipe! item not reviewed by moderator and published
this meatloaf was amazing. i also had to cook mine almost 2 hours. next time, i will split into two smaller loaves. i also lined the bottom of my loaf pan with plain white bread to cut down on the fat that collects in bottom of pan. included the bacon this time, but next time i may omit it. its the glaze that makes this meatloaf spectacular. also, i used panko breadcrumbs and it worked just fine. defintely a keeper item not reviewed by moderator and published
This meatloaf was incredible!! There is a lot of prep work but its totally worth it. My only comment is that I think the cook time is off. I had to cook it almost an hour and a half to get it to a proper internal temp. item not reviewed by moderator and published
Wow I served this and told the company that we were having meatloaf...they were disappointed....until they tasted it. Wow, what a hit! There were no leftovers. My company said they have never liked meatloaf but this was superb. I am going to use this recipe and make meatballs and wrap it in puff pastry for mini burger bundles. item not reviewed by moderator and published
WOW this was the best meatloaf ever!!! Didn't use the bacon and I swapped the veal for ground beef. The flavor was incredible. I thought the sausage was a weird addition but it was so tasty!! Made 2 huge meatloaves. All my friends loved this recipe! I've made it 3 times in one month already. item not reviewed by moderator and published
It is the best meatloaf EVER, but very elaborate to prepare. Worth the effort though!!!!! item not reviewed by moderator and published
Phenomenal! After an impression consumption of nearly 1/3 of the meatloaf and a side of mashed tators and corn, my dinner guest passed out into a food coma (only after loading the dishwasher for me and cleaning the kitchen, of course. To crisp up the bacon and to bring out the glaze on top of the loaf, I broiled it for just a few minutes after it was done baking- perfection! I used fire roasted chopped tomatoes for the sauce (broken down with a handblender and added a little brown sugar to sweeten it up. Yum-o-licious! item not reviewed by moderator and published
HOLY COW THIS IS GREAT! We've made this recipe over and over again, and it never gets old. Even the kids request this one and they are picky eaters. We rarely use the bacon, but don't really miss it at all. The amount of flavor packed into this one is so perfectly balanced it really doesn't need it. Our only recommendation on this recipe is MAKE EXTRA. If any of it survives the first meal, meatloaf sandwiches the next day are delicious. item not reviewed by moderator and published
Great recipe! Everytime I make this I get rave reviews and have been told it's the best meatloaf ever! item not reviewed by moderator and published
WOW this was hands down the moistest meatloaf ever. They didn't have veal at my local grocery so I used regular ground beef with spicy sausages. Overall this ones a keeper and will definitely make again!!! item not reviewed by moderator and published
This is THE most delicious meatloaf EVER! My husband asks for it often, but I try to save it for special occasions because it's so good. Thanks Emeril! item not reviewed by moderator and published
Not meatloaf at all. The name gives this a bad rap. This was comfort food. I added one cup of parmesan cheese. Hot, bubbly goodness, yum. I didn't have a loaf pan, so I formed it on a cookie sheet. My husband tweeted, "how do you make meatloaf edible, make it into a bacon armadillo." item not reviewed by moderator and published
Finally! A meatloaf recipe my family loves! item not reviewed by moderator and published
The absolute best meatloaf we ever tasted... The glaze is out of this world.... Once you taste this meatloaf you will throw away all other meatloaf recipes.... item not reviewed by moderator and published
No more Bland Meatloaf and No need for ketchup on the side This meatloaf is delicious by itself. After reading some of the reviews i was able to pick some tips..I used a large wide lasagna pan instead of the loaf pan. Trust me there are lots of juices flowing from the meat and this will keep it from getting soupy. I left it cooking for an hour and half instead of an hour. The meat was still juicy and moist but not too much that it will fall apart. I skipped the bacon there really i'snt a need for it. To make the sauce I replaced the canned tomatoes and used tomato sauce, cut the onion and bell pepper fine too. Enjoy item not reviewed by moderator and published
This was the best meatloaf recipe I have tried so far!!! It tasted even better the next day! Panko breadcrumbs worked well in this recipe. Next time, I might tone down the glaze that goes on top by using less vinegar because I didn't care for it that much. The meatloaf itself was awesome though! item not reviewed by moderator and published
This was amazing Meatload and it was very easy to make. Loved it! item not reviewed by moderator and published
It was amazing! with just a few changes. I've made it before, exactly how supposed to be, and it seem too overwhelming, too many strong flavors. So this time, I decided to go a little easier. Did all the vegetables, but not the herbs. Just used ground beef, no vinegar,no tomatoes and no bacon. Turned out spectacular, definitevely a keeper. item not reviewed by moderator and published
Best meatloaf ever. Omitted celery and green pepper, use 1lb ground beef and 1lb of ground veal. Mixed all herbs, onion, garlic in the food processor, I don't sautee it, just mix all together in a big bowl with everything else,the cream in this recipe is what makes it so moist. For the breadcrumbs,I use Panko and combine a little parmesan. I don't make the topping, just ketchup for the glaze and it is really good. I think by not sauteeing the onions and garlic this meatloaf tends to be more flavorful. Just tweaked a little so not to disrespect the original recipe. Soooo good! item not reviewed by moderator and published
The best meatloaf recipe ever! I've made this recipe many time and everyone loves it. Great flavor and very moist. I typically make a double batch and freeze one for later. item not reviewed by moderator and published
This is the best recipe for meatloaf that I have ever. I have tried several other recipes and none of them stack up to this one. Once you taste this meatloaf there is looking for another recipe. item not reviewed by moderator and published
I can't remember if I've reviewed this before, but I just LOVE it. This is my favorite meatloaf ever, and I make it about every 2 weeks. I don't always add the heavy cream--it kind of depends on how the mixture looks. It's SO delicious! item not reviewed by moderator and published
Everyone loved it...such great flavors. Cooked it once without the veal and it wasnt as good. Stick to the recipe and you won't be disappointed. item not reviewed by moderator and published
I thought it was wonderful!! I make a double batch and freeze some before cooked for a lazy day. item not reviewed by moderator and published
This is the king of meatloaf! All others tremble and run, screaming in the opposite direction. I grew up on the plain burger-with-ketchup variety and was unprepared for the wallop of flavor and awesomeness this thing packs. And the next day meatloaf sandwiches? Oh my... item not reviewed by moderator and published
Made this last night, and it was really great. I had to 1/2 the recipe and left off the bacon at my daughters request and it was still moist. item not reviewed by moderator and published
I have made this several times. I always double it because everyone loves it so much. I use 80/20, ground sirloin, and breakfast sausage, and fresh herbs. Wow..Im getting hungry just thinking about it!! item not reviewed by moderator and published
This is the best meatloaf i have ever had. I used all ground beef and left out the heavy cream, but it is AWESOME! My family is clamoring for another batch. item not reviewed by moderator and published
I have made this many times....it is the best meatloaf we have every had! I made it and took it to potlucks several times too. It is always the hit of the meal! I do make one change, I use maple sausage instead of just plain sausage. Really gives a nice extra to the recipe! item not reviewed by moderator and published
Never thought about using breakfast sausage in meat loaf. What a great idea. I left out the veal and just used the other ingredients and crumbled the bacon on top instead of layering it. My family loved it!!!! I will continue to make this fabulous meatloaf!!!!!!!! item not reviewed by moderator and published
My husband must have said five times through dinner how much he loved the flavor of this meatloaf. It's a nice change from the more traditional blander meatloaf. item not reviewed by moderator and published
I now have to cook this recipe atleast once each week. My grandchildren and my great grandchildren (worry the h--- out of me until I cook their meatloaf.. I think I will send copies of this receipt to their parents. The kids are right the meatloaf is super delish. item not reviewed by moderator and published
I had to make this recipe the night before I served it for dinner, so I formed the meatloaf in the meatloaf pan (so it will drain to the bottom of the loaf pan) and marinated it in the sauce overnight. I brought it right out of the refrigerator, put it back in the meatloaf pan and cooked it until the middle of the meatloaf was more than 180 degrees so it would stay together without breaking apart. The pork should cook to 170 degrees anyway. In order to get a solid, delicious meatloaf from my oven, I cooked it for 1 hour at 350, then increased the temperature to 400 and cooked it for another 30 minutes (maybe a little longer.) Making it the night before saved my day and made it incredibly stress free! Just put it in the pan and baked it! FABULOUS! Even the one that is picky about her meatloaf loved it. item not reviewed by moderator and published
I had to triple the recipe because I was making dinner for 20 ppl. I didn't have ANY leftovers whatsoever! It was such a hit! Everyone raved about it, saying it was the best meatloaf ever. My highly critical husband even liked it, especially the sauce that you pour on top before putting it in the oven. I think I'll make more of that next time. I didn't use ground veal and just substituted with more ground beef. I think the breakfast sausage was a great idea. Overall, I will definitely try this again. item not reviewed by moderator and published
My family all love this meatloaf. Never any leftovers. It takes a little while to prepare but it's well worth the effort. item not reviewed by moderator and published
Loved the recipe on paper, and I was totally jazzed while it was cooking. 350 for 60 minutes just didn't cook it all the way, so I was bummed to find the center quite rare. Bacon? Jeez! How do do you cut rubbery bacon on top of meat loaf? Loved the sauce and the flavor. item not reviewed by moderator and published
I added shredded carrots, used ground turkey instead of the veal, and used two loaf pans instead of one. Best meatloaf I have ever made! Rave reviews from my husband, as well. item not reviewed by moderator and published
can anyone tell me if it is necessary to put veal into the mixture? item not reviewed by moderator and published
This meatloaf was excellent, makes quite a lot though. As others suggested you may have to use a different pan because of the sheer volume of mixture. Also, cook the bacon separately. item not reviewed by moderator and published
I converted this recipe to a vegan version and it was FANTASTIC!!! Love the sauce!! item not reviewed by moderator and published
Suprised at some of the bad reviews but will agree on the bacon. Next time I make this Meatloaf I'll crisp the bacon on the side and add afterwards. Love the recipe! item not reviewed by moderator and published
This is another great recipe of Emeril's .. I made this last yr for thanksgiving and could not stop making it since .. This was filled with flavor . .and I have not wrods to explain it. . yummmmy :)) You've got to .. got to try this .. Thnks Emeril .. item not reviewed by moderator and published
Pat a shallow cavity over the whole top of the loaf to hold the wonderful tomatoe sauce. Cook the bacon seperate and chop it fine and sprinkle over the finished and cooked meat loaf. I just used ground chuck and had great results. Mix well and no problem with it staying together. Take your time, and this will not disappoint. Thanks Emeril. item not reviewed by moderator and published
This recipe is fantastic! I have never loved meatloaf because it's usually dry and rather bland. This is very juicy and flavorful. I used a rectangular pan rather than the loaf pan because it almost filled up the loaf pan with not enough room for the sauce. I used just a high-quality ground beef (natural with no hormones, antibiotics) and skipped the bacon. item not reviewed by moderator and published
The first time I made this my mouth was watering before I even got it in the oven at the smell of the sauce on the stove! However, it barely fit in the loaf pan and I couldn't use all the sauce. After cooking for an hour and a half it still seemed a little raw inside...perhaps this was just my fears of mushy meat. Anyways, we toko it out and cut it in half horizontally, placed it in a shallow baking dish for another 20 and it turned out okay. The second time I made it, I did it in a 9x13 casserole dish and it was absolutely perfect. I dont' like my meatloaf soggy but I do like it firm and moist...with the sauce this meatloaf is really to die for, though I would just change the type of baking pan used away from a loaf, which keeps all the grease in and seems to boil the loaf more than anything. We make this regularly and my family asks for it lots! item not reviewed by moderator and published
For my first time trying to make one of his recipes it turned out great. I know I'll make it again except without the bacon on top. item not reviewed by moderator and published
this was amazing. Thats all I can say item not reviewed by moderator and published
I thought I made pretty good meatloaf, but wow, is this good! My sister made this for my family- it was delicious! My 2 year old could not get enough. This is MY meatloaf recipe from now on! item not reviewed by moderator and published
I love meatloaf but I think it gets a bad rap. My husband and I made this and didn't have all of the ingredients (but most of them we had). We also put a piece of string cheese in the middle before we baked it and made extra sauce. Everyone that came over (friends that happened to stop by that night) said they would just have a bite to try and ended up eating a whole piece. I've never made anything else that has tasted this good! 4 thumbs up from my husband and I. item not reviewed by moderator and published
I made it just like the receipt says and it was delicious every time. I don't cook it for the bacon on top, that is for flavor. I do find that it is even better the next day. If you like regular meatloaf, then you may not like this. It excites your taste buds. Happy eating. item not reviewed by moderator and published
I made this recipe last night for Sunday dinner. I was disappointed. The bacon did not crisp up, with so many ingredients I thought the meatloaf would have had more flavor especially when using fresh herbs. There is a mismatch of ingredients as far as the bell pepper is concerned the ingredients called for red bell peppers, but then the sauce called for green bell peppers. Everyone ate what was on their plate but no one asked for more. I think I will stick to my way of making meatloaf, using the simple ingredients, onions, green bell pepprs, lipton onion soup mix, worcheshire sauce, steak sauce, ketchup,eggs and toasted bread. item not reviewed by moderator and published
This recipe gets 3 stars, because of a good combination of flavors, but there were a few major problems: the ingredients didn't fit into the listed pan (as others have mentioned), the meatloaf did not stay together due to, I believe, I shortage of breadcrumbs or too much cream, and the bacon was superfluous and kind of icky. The meat actually had the texture of raw meat because it was so softened by the cream, and thus, we had to rely on the security of having measured the temperature. As with others, the meat also took a little longer than an hour to get to a safe temperature of 160 degrees. Overall, I would utilize some of the ingredients as a flavor profile for my own meatloaf, but I would not make this particular recipe again. item not reviewed by moderator and published
I made this recipe for my family and now they want it at least twice a month! My inlaws call asking to come for dinner for my "Gourmet Meatloaf" . Thanks Emeril, This recipe has made me the Hero. item not reviewed by moderator and published
There were many ingredients that went into this meatloaf, it was fairly expensive to make and took quite a bit of time to prepare. However, the results were very disappointing. The meat had a very different flavor, not like typical meatloaf. Despite sitting for 15 minutes following baking time, the meatloaf fell apart. I will not be making this recipe again; it was a huge disappointment. item not reviewed by moderator and published
There are so many ingredients in this that I thought it would be very flavorful. I was disappointed that it wasn't better then average. The family really did like the bacon though! item not reviewed by moderator and published
This is truly a gourmet meatloaf recipe. I've made other meatloaf recipes from other chefs on FTN but this one stood out. By the time I was done chopping, mixing and boiling the meatloaf in the pan looked like a came from a cover of a cooking magazine before it went into the oven. I used 1 pound each of the three meats and it still came out delicious and flavorful. It took an hour and 40 minutes to cook. Just make sure the center of meatloaf is cooked till 160 degrees. I used red bell pepper but the instructions said green. Next time I'll try the green ones since it is very common in meatloaf. Thanks, Emeril!! item not reviewed by moderator and published
Looking for yet another meatloaf recipe, "BAM," I found this one, made it the same day using only the ingredients in the recipe that I had on hand -- but it was delicious just the same. Made extra of the tomato topping. Heated it through and served it alongside the meatloaf instead of the usual bottle of ketchup! Will make again using all ingredients in recipe. item not reviewed by moderator and published
A TOTAL SUCCESS. SAUCE WAS GREAT MEAT WAS EVEN BETTER.HIGHLY RECOMMENDED. item not reviewed by moderator and published
Very good meatloaf.. the tomato sauce was great.. the bacon didn't work well.. next time I will cook it in advance and crumble over the top so that it is crispy and does not leave bacon grease all over the top. item not reviewed by moderator and published
This meatloaf was GREAT. Growing up I loved meatloaf....but this was kicked up!!! Only thing I will leave off next time is the bacon on top....my husband LOVED it. The sauce makes it AMAZING. item not reviewed by moderator and published
You cannot believe how well all these flavors go together. The prep of cutting everything is worth it. People raved about how good this receipe was. Dont be intimidated, try it!!!!! item not reviewed by moderator and published
This was a complicated but fabulous recipe. Terrific for a special Sunday meal. I made it in the middle of the summer, skipped the veal (because that's the only ingredient we disliked) and it was very, very memorable. Inspired me to try other recipes from Emeril. item not reviewed by moderator and published
I tried this one according to the recipe and used the described loaf pan. Grease ended up flowing over in my oven and smoking my kitchen. It did not look cooked so I drained it and cooked it longer. I finally tried to remove it from the pan and it came out in small chunks, but the meat was done. I ended up making some tomato sauce, added the "meat mixture" and served it over pasta...it made a nice Bolognese sauce. Besides the huge mess and long wait, the flavor of the meat was by far the best I ever tasted. I can imagine it makes an AWESOME meatloaf if different steps are taken to prepare it that are not in the recipe. I'd love to know the secret to keeping it together. item not reviewed by moderator and published
This is one of my husbands favorite meals. item not reviewed by moderator and published
The ingredients will not all fit in the pan suggested. Cooked as listed.... middle RAW item not reviewed by moderator and published
I halved this recipe and used only ground chuck, because my local grocery did not have meatloaf mix. nonetheless, it turned out beautifully! I put the glaze on first and put the bacon on top like other users suggested. the glaze was so flavorful and delicious with a slight crunch. the meatloaf itself was very creamy, I think due to mixing all of the wet ingredients first (which I liked). however, there was a spice to it that I didn't really understand. I think it was maybe due to the 'zesty' bread crumbs I used. next time I will use plain bread crumbs. item not reviewed by moderator and published
My husband NEVER eats meatloaf, but I made this recipe and he LOVED it. Actually, we all did, even my 2 year old and 4 year old daughters loved it! item not reviewed by moderator and published
Fab I got so many compliments & requests for more. I did customize a tad tho. I cook for a lot of people who don't necessarily like to see the veggies so..... once I carmelized them I put them into the blender/food processor w/wet ingredients & pureed & then soaked my breadcrumbs in the puree b4 mixing into the meat blend .... Kids & picky adults never knew all the goodies they had but thoroughly enjoyed the meatloaf.Moist & delicious. item not reviewed by moderator and published
I make this recipe without the sauce and bacon on top. I also only use 90% lean ground chuck and I use skim milk instead of the heavy cream. The aromas that permiate my home are incredible and using herbs from my garden...well, you can't get any better than that. Thanks, Emeril! I can't wait to try it with the sauce and bacon as I too am a PORK FAT FANATIC!!! 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