- 3 ounces bacon, diced
- 2 cups finely chopped onion
- 2 cups finely chopped celery
- 1/4 cup finely chopped green bell pepper
- 1/4 cup seeded and minced jalapeno pepper (about 2 medium)
- 3 tablespoons minced garlic
- 1/2 teaspoon dried thyme
- 1 tablespoon Emeril's Original Essence
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon cayenne
- 1/4 cup chopped green onion
- 2 tablespoons minced parsley
- 1 1/2 pounds ground beef chuck
- 3/4 pound fresh pork hot sausage
- 1 1/2 cups panko bread crumbs
- 2 eggs, beaten
- 3/4 cup heavy cream
- 1 cup chili sauce
- 2 tablespoons dark brown sugar
- 2 teaspoons worcestershire sauce
Preheat the oven to 375º F.
Cook bacon in a large skillet over medium heat heat until very crisp and fat has rendered, 8 to 10 minutes. Add onion, celery, bell pepper, and jalapeno and cook, stirring frequently, until vegetables are very soft and lightly caramelized, about 10 minutes. Add garlic, thyme, Essence, salt, pepper, and cayenne and cook for 2 minutes. Add green onion, and parsley, stir to combine and transfer to a plate to cool.
In a large bowl, using your hands, gently crumble the beef and sausage into small pieces. Add cooled vegetable mixture and bread crumbs. In a separate bowl, combine eggs and cream and pour over the meat Working very gently and taking care not to overwork the meat, fold ingredients together until thoroughly blended. Place meat mixture in to a small, low-sided baking dish or 1 1/2 quart low-sided oval gratin dish and shape into a wide loaf shape.
In a small bowl, combine chili sauce, dark brown sugar, Worcestershire, and stir to blend. Pour chili sauce mixture over meatloaf and spread to coat evenly. Transfer meatloaf to oven and bake, uncovered until a meat thermometer inserted into center registers 160° F. , about 1 hour. Remove form the oven and allow to cool before slicing. Spoon off any accumulated fat drippings before serving, if desired.