Emeril's Meat Loaf

By JimMac

Ingredients

• 2 tablespoons butter
• 1 celery rib , finely chopped
• 2 teaspoons garlic , minced
• 1 teaspoon rosemary , chopped
• 2 eggs
• 1/2 cup ketchup , for topping
• 1/4 cup ketchup , for meatloaf
• 1/2 cup heavy cream
• 1 large onion , chopped
• 1/2 red bell pepper , finely chopped
• 1 teaspoon thyme leaves , finely chopped
• 1 ⁄3; cup parsley , chopped
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 ⁄3; cup breadcrumbs
• 2 lbs ground beef
• 1 teaspoon salt
• 4 slices bacon
• 1/2 cup crushed tomatoes
• 2 teaspoons coarse black pepper
• 1/4 cup brown sugar

Preparation

Step 1

Directions:

1
Saute butter, onion, celery, and bell pepper until carmelized.
2
Add garlic, thyme, rosemary, and parsley. Cook 2 minutes. Cool in a mixing bowl.
3
Preheat the oven to 350°F.
4
To mixing bowl with vegetables, add eggs, mustard, 1/4 cup ketchup, Worcestershire, and cream. Mix.
5
Add breadcrumbs, meat, salt, and mix with hand just until combined. Do not overmix.
6
Form into 9 x 5 x 3-inch loaf pan. Set aside.
7
Combine 1/2 cup ketchup and 1/4 cup of brown sugar (or to taste).
8
Poke holes into the meatloaf and drizzle the topping over it, allowing it to seep into the meat.
9
Cut bacon slices in half, lengthwise, and place in strips over the top of the meatloaf.
10
Bake for 45 minutes and until the sauce is slightly caramelized on the top.
11
Remove from the oven and tent with foil. Let it stand about 10 minutes before serving.
12
I serve it with scalloped potatoes.