Emeril Lagasse's Spicy Meatloaf
ID: 3dc0f688...
A delicious, juicy, and flavorful meatloaf inspired by Chef Emeril Lagasse. It combines ground beef and hot Italian sausage with a rich panade, sautéed aromatic vegetables with bacon, and a sweet-and-tangy glaze.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Make the bread crumb, cream, and egg panade. → Sauté the bacon and vegetables with garlic, herbs, and spices. → Mix the ground beef and hot sausage with the panade and cooled vegetables. → Press into a greased loaf pan, top with a sweet chili glaze, and bake at 375°F for 40 minutes.
Cooking Steps
Brief Cooking Order
Make the bread crumb, cream, and egg panade. → Sauté the bacon and vegetables with garlic, herbs, and spices. → Mix the ground beef and hot sausage with the panade and cooled vegetables. → Press into a greased loaf pan, top with a sweet chili glaze, and bake at 375°F for 40 minutes.
Introduction
A delicious, juicy, and flavorful meatloaf inspired by Chef Emeril Lagasse. It combines ground beef and hot Italian sausage with a rich panade, sautéed aromatic vegetables with bacon, and a sweet-and-tangy glaze.
Step 1
Prepare the panade by mixing the bread crumbs, heavy cream, and two eggs together in a bowl until fully combined.
Step 2
Sauté the chopped bacon with a splash of olive oil in a pan until crisp. Add the chopped celery, green bell pepper, jalapeno, and onion, and cook for about 5 minutes.
Step 3
Add the minced garlic, chopped scallion, black pepper, fresh thyme, salt, Cajun/Creole seasoning, cayenne pepper, and chopped parsley to the sautéed vegetables. Stir well, cook for another minute, then remove from heat to cool.
Step 4
In a large bowl, mix the ground beef and hot Italian sausage. Add the prepared panade and start combining the ingredients.
Step 5
Add the cooled cooked vegetable and bacon mixture to the meat. Gently fold and mix everything together until evenly distributed.
Ingredients List
Important Notes
Make sure the sautéed vegetables and bacon cool down slightly before adding them to the meat mixture to avoid cooking the eggs in the panade prematurely.
Let the meatloaf rest for at least 10 minutes after baking so the juices redistribute and it doesn't fall apart when slicing.
Using hot Italian sausage alongside beef adds moisture, fat, and complex spices to the meatloaf.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...