Recipe from Emeril's Gulf Coast Fish House, courtesy Emeril Lagasse.
2 teaspoons unsalted butter
1 pound ground veal, or ground beef
1/2 pound ground pork
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1 tablespoon minced garlic
2 large eggs
1/2 cup heavy cream
3/4 to 1 cup dried fine breadcrumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Essence
1/2 pound chorizo sausage
1 cup bottled chili sauce
2 tablespoons bleached all-purpose flour
2 cups veal stock or canned low-sodium beef broth
4 cups Mashed Potatoes
Preheat the oven to 350 °F. Grease a roasting pan with the butter. Combine the beef, pork, onions, bell peppers, garlic, eggs, cream, breadcrumbs, salt, pepper, and Essence in a large mixing bowl, and stir with a wooden spoon. Mold half of the meat into a loaf shape, about 9x4 inches, in the prepared pan. Put the sausage on top of the loaf. Mold the remaining meat mixture around and on top of the sausage to cover it completely. Pour the chili sauce on the top and bake, basting occasionally with the pan juices, for 1 1/2 hours. Remove from the oven and carefully transfer the meatloaf to a serving platter.
Transfer the roasting pan to the stovetop and heat over high heat. Stir in the stock and cook, stirring constantly, for 1 minute. Combine the flour and 2 tablespoon of water in a small bowl, and whisk to dissolve the flour. Add the mixture to the stock and whisk to blend. Bring to a boil and cook, stirring, until the gravy thickens slightly, about 2 minutes.
Serve the meatloaf with hot mashed potatoes and gravy.