Good Morning America Recipes

Emeril's Spicy Meatloaf for Diane Sawyer

Emeril's Special Meatloaf Recipe for Diane Sawyer

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

In honor of Diane, Emeril came up with this recipe for spicy meatloaf and we all know Diane loves meatloaf and spicy things. He is serving it "poboy" style. You can also enjoy the meatloaf with a side of mashed potatoes. Leave it to Emeril to come up with such a tasty idea!


  • 3 ounces thick-cut smoked bacon, diced
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 1/4 cup finely chopped bell pepper
  • 1/4 cup minced seeded jalapeno peppers (from about 2 medium peppers)
  • 3 tablespoons minced garlic
  • 1 teaspoon chopped fresh 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 onions
  • 2 tablespoons minced parsley
  • 1 1/2 pounds ground chuck
  • 3/4 pound fresh pork hot sausage
  • 3/4 cup coarse dry breadcrumbs, preferably homemade
  • 2 eggs, beaten
  • 3/4 cup heavy cream
  • 1 cup chili sauce
  • 2 tablespoons dark brown sugar
  • 2 teaspoons Worcestershire sauce
  • Cooking Directions

    Cook the bacon in a large skillet over medium high heat until very crisp and the fat has rendered, 8 to 10 minutes. Add the onion, celery, bell pepper and jalapeno, and cook, stirring frequently, until the vegetables are very soft and lightly caramelized, about 10 minutes. (Don't cut this short, it is important that the veggies are very, very soft.) Add the garlic, thyme, Essence, salt, 1 teaspoon of the black pepper, and cayenne and cook for 2 minutes. Add the green onions and parsley, stir to combine, and transfer to a plate to cool.

    Preheat the oven to 375 degrees F.

    In a large bowl, using your hands, gently crumble the ground beef and pork sausage into small pieces. Add the cooled vegetable mixture and the breadcrumbs to the meat. In a separate bowl, combine the eggs and heavy cream and pour over the meat. Working very gently and taking care not to overwork the meat, fold ingredients together until thoroughly blended. Place the meat mixture into a small, low-sided baking dish or 1 ½ quart low- sided oval gratin dish and shape into a wide loaf shape.

    In a small bowl combine the chili sauce, dark brown sugar, Worcestershire, and remaining teaspoon of black pepper and stir to blend. Pour the chili sauce mixture over the meatloaf and spread so that the loaf is evenly coated. Transfer meatloaf to the oven and bake, uncovered, until a meat thermometer inserted into the center registers 160 degrees F, about 1 hour. Remove from the oven and allow to cool briefly before slicing to serve. Spoon off any accumulated fat drippings before serving if desired.

    This meatloaf is excellent on its own, served with mashed potatoes and green peas, but also makes wonderful meatloaf sandwiches.

    Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.

    Recipe Summary

    Main Ingredients: ground chuck, ground sausage, bacon, garlic

    Course: Main Course, Dinner, Lunch, Party Platter

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