Comments | kurukami: [Recipe] Emeril's Spicy Meatloaf

kurukami

[Recipe] Emeril's Spicy Meatloaf

Dec 14, 2009 06:56

For the last month and a half -- call it work busy-ness, call it Thanksgiving burnout, call it flu season -- I've been singularly unmotivated to try out or post new recipes. Thankfully, I think that period of culinary blah has finally begun to move on.

So, I'll begin anew with ( Emeril's Spicy Meatloaf )

recipe: casserole, ingredients: brown sugar, ingredients: jalapeno pepper, ingredients: onions, ingredients: cream, ingredients: green onions, ingredients: eggs, ingredients: worcestershire sauce, emeril, cooking, i, ingredients: beef, ingredients: celery

Comments 4

starcat_jewel December 14 2009, 22:59:43 UTC

This would be a fail for me, I think. Between the amount of tweaking I'd have to do and the number of prep steps, it's just too much work for meatloaf, which I think of as a quick-and-easy dish.

At some point, you should try making it with red bell pepper instead of green. Green pepper does not belong in meatloaf under any circumstances! :-)

kurukami December 14 2009, 23:51:30 UTC

It was a bit more complex than I was expecting for meatloaf, to be sure -- but that's just Emeril. *grin* If I may ask, what does your meatloaf recipe consist of? And what alternative tweaks would you throw into this recipe?

And I'll definitely try red bell peppers instead of green next time. The recipe actually doesn't specify which color, but I'm so used to using green bell peppers as additional flavor when I make falafel that I just grabbed that at the store when I was shopping.

starcat_jewel December 15 2009, 00:44:02 UTC

My meatloaf is really, really basic. A pound of hamburger, 1/2 sleeve of saltines broken up*, 1 egg (or the whites of 2, if I'm getting fancy), about a cup of chopped onion, salt**, pepper, ketchup, dash of yellow mustard, and a fair amount of Lea & Perrins. Mix it all up in a bowl, stick it in a baking dish of appropriate size, bake at 350 until done. Russ likes to spread more ketchup over the top, but I don't care for that -- it bakes into something like fruit leather, and is too sweet for the meat ( ... )

kurukami December 15 2009, 01:55:09 UTC

Oh ye gods, yes, incendiary is a good word for this meatloaf. Surprisingly, the brown sugar/Worcestershire/chili sauce wasn't overly sweet to my taste -- largely, I think, because there was so much chili sauce. I even cut it back to 3/4 of a cup instead a full cup because I thought it was going to make my tongue spontaneously combust. *grin*

Though the recipe recommend thick-sliced bacon, I'm with you on that -- I just bought regular and used four slices. Of course, I also forgot to dice it up beforehand, but get bacon crisp enough and it crumbles nicely into the veggies.