- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup finely-chopped onions
- 1/2 cup finely-chopped green bell peppers
- 1 tablespoon minced garlic
- 2 eggs
- 1/2 cup heavy cream
- 3/4 cup bread crumbs - (to 1)
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1 tablespoon Essence (see Bayou Blast recipe)
- Vegetable oil
- 8 ounces chorizo halved crosswise
- 1 cup bottled chili sauce (optional)
Preheat the grill, or an oven to 350 degrees.
In a mixing bowl, combine the beef, pork, onion, bell pepper, garlic, eggs, cream, bread crumbs, salt, pepper and Essence, and stir with a wooden spoon to blend thoroughly. Divide the mixture into fourths. Form 2 pieces into a loaf shape about 9 by 4 inches. Lay one sausage down the middle of each loaf. Mold the remaining 2 meatloaf portions over and around the sausages to cover it completely, and seal into 2 oblong loaves.
Rub the entire surface of the meatloaf with vegetable oil and make sure the grill is well oiled. Place on the hot grill and brown on both sides, 4 to 5 minutes per side, turning with spatulas. Transfer to the rack above the grill, and top each meatloaf with 1/2 cup chili sauce. Close the grill lid and cook until the meatloaves reach an internal temperature of 160 degrees, about 45 minutes.
Remove from the grill and transfer to a cutting board or serving platter and let rest for 10 minutes before serving. (Alternately, the meatloaves can be placed on a lightly greased baking sheet and roasted in a preheated 350 degree oven until an internal temperature of 160 degrees is reached, about 45 minutes to 1 hour, basting occasionally with the pan juices.)
This recipe yields 4 to 6 servings.