- 3 tablespoons olive oil
- 1 cup finely chopped onions
- 1/2 cup finely chopped green bell peppers
- 1 tablespoon minced garlic
- 1 pound ground beef
- 1/2 pound ground pork
- 2 eggs
- 1/2 cup heavy cream
- 1/4 cup ketchup
- 2 teaspoons Worcestershire sauce
- 3/4 cup bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Essence, recipe follows
- 3/4 cup bottled chili sauce, plus more for serving, optional
- 12 ounces bacon, cooked until crispy, drained, and chopped
- 4 eggs, soft boiled, peeled
- 1 1/2 cups grated Cheddar
Preheat an oven to 350 degrees F.
In a medium saute pan, heat the olive oil. When the oil is hot, add the onions, peppers and garlic and saute for 2 to 3 minutes, or until the onions are slightly translucent.
In a mixing bowl, combine all of the ingredients except the bacon, soft boiled eggs and cheese. Blend thoroughly but do not over mix. Divide the mixture into 2 equal parts.
Using a 9 by 6-inch loaf pan, mold half of the meat mixture into the bottom and well up the sides of the pan. Sprinkle the bacon on top of the meat mixture, pressing the pieces into the meat mixture slightly. Lay the eggs in a straight line down the middle of the pan lengthwise. Crumble the cheese evenly over the eggs. The remaining meat mixture should be packed very gently around the sides of the eggs, then over the top of the eggs and cheese, so that they are completely covered, pressing to form a smooth domed surface. Work gently so as not to burst the eggs. Pour the chili sauce over the top of the meat loaf and, using the back of a spoon, spread to cover the entire surface of the meatloaf. Bake for 1 hour, then remove the meatloaf from the oven and let rest for 10 minutes before serving. Use a serrated or electric knife to carve the meat loaf and very gently remove the pieces using two spatulas. Serve with more chili sauce, if desired.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.