Fantastic Meatloaf

Traditional meatloaf is slathered in ketchup which I am not a huge fan. So I scoured the web for a meatloaf recipe that didn't involve ketchup. Emeril is one of the chefs whose recipes never let me down. It's a great feeling as a home cook when a recipe turns out absolutely delicious. This meatloaf is basted with broth. The recipe calls for veal stock but I use beef broth because it is much easier to come by. 


It is a very simple recipe that contains onions, green peppers, garlic, salt and pepper for the seasoning. In addition to the traditional eggs and breadcrumbs the recipe also calls for heavy cream. I've never put milk or cream into a meatloaf before but it is fantastic.


The recipe calls for both ground beef and ground pork. I've made it using only beef and it's good, but the ground pork does take it to another level. When the meatloaf is finished the pan drippings are used to make a gravy. I'm tempted to call this meatloaf the poor man's roast. It doesn't take all day like a roast but is just as satisfying. You must give it a try!

Mom's Meatloaf Recipe - Emeril Lagasse on FoodNetwork.com

Ingredients

• 2 teaspoons butter
• 3/4 pound ground beef
• 1/4 pound ground pork
• 1 cup minced onions
• 1/2 cup minced green peppers
• 1 tablespoon chopped garlic
• 2 eggs
• 1/2 cup heavy cream
• 3/4 to 1 cup bread crumbs
• Salt and fresh ground black pepper
• 2 cups veal stock
• 2 tablespoons flour
• 2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices ofmeat loaf per person with a spoonful of gravy.