Recipe courtesy of Emeril Lagasse
1 hr 45 min
30 min
8 servings


Emeril's Original Essence:
  • 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 oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped 
  • 1 green bell pepper, ribs and seeds removed, finely chopped 
  • 1 pound ground beef chuck 
  • 8 ounces ground pork sausage, casings removed 
  • 1 cup plain dried breadcrumbs 
  • Coarse salt and freshly ground pepper 
  • 2 large eggs, lightly beaten 
  • 1/2 cup heavy cream 
  • 8 ounces fresh chorizo or Andouille sausage (not smoked) 
  • 1/2 cup bottled chili sauce 
  • 2 tablespoons dark brown sugar 
  • 2 teaspoons Worcestershire sauce 


For the Emeril's original essence: Combine all the ingredients thoroughly and store in an airtight jar or container.

For the meatloaf: Preheat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil; set aside.

In a large skillet over medium heat, heat olive oil. Add onion and green pepper and cook until vegetables are very soft and lightly caramelized, about 10 minutes. Set aside to cool briefly.

In a large bowl, combine beef, pork, vegetable mixture, breadcrumbs, 1 1/4 teaspoons salt, 1/2 teaspoon pepper and 1 tablespoon Emeril's Original Essence. In a separate bowl, combine eggs and cream; pour over meat mixture. Gently mix to combine (do not overmix).

Place half the meat mixture on prepared baking sheet; form into a 9-by-4-inch loaf. Using a paring knife, remove casing from chorizo, keeping the shape intact. Place chorizo lengthwise down center of loaf. Cover with rest of meat mixture, enclosing chorizo and patting to adhere.

In a small bowl, combine chili sauce, dark brown sugar, and Worcestershire and stir to blend. Brush over meatloaf. Bake, basting occasionally with pan juices, until an instant-read thermometer inserted in center of loaf registers 160 degrees, about 1 hour. Let rest 15 minutes before serving.

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