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1
Position rack in center of oven and preheat the oven to 350 degrees F.
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2
Heat the vegetable oil in a skillet over medium heat.
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3
Add the onion, celery, bell pepper, garlic, salt, basil, thyme, and black pepper.
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4
Cook, stirring, until the onions are soft and lightly golden, about 6 minutes.
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5
Remove from the heat and set aside to cool.
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6
In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands.
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7
Be sure to wash up afterward.
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8
In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Baby Bam, Dijon mustard, and Worcestershire sauce, and whisk to combine.
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9
Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs.
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10
Mix with your hands or a wooden spoon until thoroughly combined.
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11
Transfer the mixture to a 9 by 5 by 3-inch loaf pan.
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12
Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape.
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13
Wash hands again.
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14
To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl.
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15
Stir to blend.
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16
Spread the mixture evenly over the top of the meatloaf.
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17
Bake the meatloaf for 1 hour and 15 minutes.
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18
Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan, An adult should help you here.
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19
Be careful, hot grease can really burn.
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20
Slice to serve.
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21
Place all the ingredients in a mixing bowl.
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22
Stir well to combine, using a wooden spoon.
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23
Store in an airtight container for up to 3 months.
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24
Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002
