GMA Recipe: Dad's Meat Loaf Recipe

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Dad's Meat Loaf
From chef and author Emeril Lagasse

Emeril Lagasse's dad showed him how to make this simple dish and it's one of Emeril's favorites.

Ingredients

2 teaspoons unsalted butter

1 pound ground beef

1/2 pound ground pork

1 cup finely chopped yellow onions

1/2 cup finely chopped green bell peppers

1 tablespoon minced garlic

2 large garlic

2 large eggs

1/2 cup heavy cream

1/2 to 1 cup fine dried bread crumbs

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons Emeril's Original Essence

1/2 pound smoked chorizo sausage, chopped into 1/2 inch pieces

1 cup bottled chili sauce

2 cups Emeril's Veal Stock or

2 cups of canned low-sodium beef broth

2 tablespoons bleached all-purpose flour

Directions

1. Preheat oven to 350 degrees. Grease a large roasting pan with the butter.

2. Combine the beef, pork, onions, bell peppers, garlic, eggs, cream, bread crumbs, salt pepper, and Essence in a large mixing bowl and stir with a wooden spoon to mix. Pat half of the meat mixture intoa rectangle about 9 X 4 inches on the prepared pan. Layer the sausage on top of the meat loaf. Mold the remaining mixture around and over the sausage to cover it completely. Pour the chili sauce on top.

3. Bake basting occassionally with the pan juices, for 1 1/2 hours. With large spatula, carefully transfer meat loaf to serving platter.

4. Heat the roasting pan over high heat on the stovetop. Add the stock, stir the browned bits in the pan, and bring to a boil. Whisk the flour and 2 tablespoons of water in a small bowl until smooth. Then whisk into the stock. Bring to a boil and cook, whisking often, until the gravy thickens slightly, about 2 minutes. Season to taste.

Kick up your mashed potatoes with Emeril's Mashed Potatoes.

Emeril's Veal Stock

Ingredients

7 pounds veal bones with some meat attached, sawed into 2-inch pieces (have butcher do this)

2 cups coarsely chopped yellow onions

1 cup coarsely chopped carrots

1 cup coarsely chopped celery

5 garlic cloves, smashed with the side of a heavy knife

1/4 cup tomato paste

2 cups dry red wine

4 bay leaves

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 teaspoon whole black peppercorns

1 teaspoon salt

6 quarts water

Directions

1. Preheat oven to 375 degrees.

2. Spread bones in large roasting pan. Roast, turning occasionally, until golden brown, about 1 hour.

3. Remove the pan from the oven and spread the onions, carrots, celery, and garlic over the bones. Smear the tomato paste over the vegetables and return the pan to the oven. Roast for another 45 minutes and remove the pan. Pour off the fat from the pan.

4.Place the pan over medium heat on the stove and pour the wine over the vegetables and bones. Using a wooden spoon, deglaze, scraping the bottom of the pan for browned bits. Put everything into a large stockpot. Add the remaining ingredients. Bring to a boil over a light heat, skimming off the foam that forms on the top. Reduce the heat to medium-low and simmer, uncovered, for 8 hours, skimming occasionally.

5.Ladle the stock through a fine mesh strainer and into a large bowl, takings care not to stir the stock. Cool completely. Cover and refrigerate. (The stock can be refrigerated for up to 3 days. Or freeze in airtight container for up to 2 months.)

Recipe Emeril Lagasse, copyright 2002.