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