Sunday Dinner

After last weeks Sunday dinner I knew I would have a hard time trying to come up with something better than the pork roast. I'm not sure I will ever come up with anything better because that dinner is the best I have ever done.

But we must move on and this weeks Sunday dinner is grilled meatloaf. This is an Emeril Lagasse recipe I found on the Food Network web site.


Now this isn't just any ole meatloaf recipe (see below) this recipe has a link of chorizo sausage in it. The main players in this episode is as follows:


Like I said the link of chorizo sausage goes in the middle of the loaf.

And then cover it up with the other half of meatloaf.


Now it's time to "FIRE UP THE GRILLE!" Cook at 350 degrees with a few chunks of mesquite wood that have been soaked in water and cook for 45 minutes to a hour.


I am going to give it a 4 out of 5 forks. Very tasty, not spicy at all (I expected a lot more spicy than it was because of the chorizo). If you are looking for something a little different give this a try. If you do try this recipe just be careful of the chorizo you buy because there are some real spicy stuff out there.

The wife made the side pasta salad called Sweet Pea Salad. She found it in her Taste of Home Cookbook. It is a very good recipe but the next time she is going to add some fake crabmeat to it and then it will be excellent (her idea not mine but I did agree).

Shhhhh.......I am talking real quiet right now because I don't want the Detroit Tigers to hear me. If you haven't noticed they are starting to creep up on the division leaders. They have swept their last two series and one was against the hated White Sox. The pitching is coming around and Rodney has just been activated from the disabled list. Rumor has it he has looked pretty good down in the minors in his rehab stint. Some more good new is Zumaya will be back within the week. Reports has his fastball back at 100 mph and he is throwing strikes in his rehab assignment. Is it any coincidence they started winning when Sheffield went on the DL, I think not. Sheffield's time has come and gone and the Tigers would be better off without him. Let's be quiet and we will watch them for a distance for now, I don't want them thinking we are watching.

Here is the recipe. There is a bonus at the bottom, Emeril's Essence if you don't already have it. I only use half the salt he suggest in his recipe and I use Kosher Salt.

Mr. John's Meatloaf
Recipe courtesy Emeril Lagasse, 2001
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 to 1 cup bread crumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Essence, recipe follows
Vegetable oil
8 ounces chorizo, halved crosswise
1 cup bottled chili sauce, optional

Preheat the grill, or an oven to 350 degrees F.

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 F, 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 degrees F oven until an internal temperature of 160 degrees F is reached, about 45 minutes to 1 hour, basting occasionally with the pan juices.)

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Recipe Summary
Difficulty: Intermediate
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Yield: 4 to 6 servings
User Rating: 5 Stars

Episode#: EMSP27
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