Sunday, October 20, 2013

Creole Meatloaves with Trinity Gravy



Not your typical “meat and potatoes” dinner. Individual meatloaves with sweet potatoes and a spicy gravy… (Thank you, Rachel Ray!)  

Ingredients:  
2 pounds ground pork 
2 medium onions, 1/2 of one grated, the rest finely chopped, divided 
3 to 4 cloves garlic, finely chopped 
1 tablespoon paprika 
2 tablespoons fresh thyme, chopped 
Salt and black pepper 
1/4 cup grainy mustard 
1 egg 
1/2 cup breadcrumbs 
Extra Virgin Olive Oil, for drizzling 
2 tablespoons butter 
2 celery ribs, chopped 
1 green bell pepper, chopped 
2 tablespoons tomato paste 
2 tablespoons flour 
1 1/2 cups chicken stock 
2 to 3 tablespoons hot sauce, depending on how much spice you like 
4 to 5 scallions, sliced on bias, for garnish


1. Preheat oven to 350°F. 

2. In a large mixing bowl, combine the ground pork, grated onion, garlic, paprika, thyme, salt, pepper, grainy mustard, egg and breadcrumbs. 

I used a ground beef/ground pork 1/2 & 1/2 mix.

Mix in seasonings, mustard, egg and breadcrumbs.
Work it all in there (use your hands for best results).
3. Divide the pork mixture into 4 equal portions and shape into 4 loaves, each about an inch thick. Drizzle them with EVOO, place them onto a baking sheet and bake 35 minutes. 

After dividing meat mix into 4 loaves, drizzle with olive oil. 


Ready to bake
Hot out the oven.. and this shows why it's good
to use parchment paper! :-) 

Resting on Plate for Final Assembly

3. While the meatloaves are cooking, melt the butter in a large skillet over medium-low heat. Add the remaining chopped onion, celery, bell pepper and cook until nice and soft. 
Saute Onion and Garlic 

Add Celery, Bell Peppers to Onion/Garlic Saute
4. Add the tomato paste and cook until golden brown and fragrant, about 30 seconds. Add the flour and cook for 2-3 minutes, until it starts to smell nutty. Whisk in the stock and hot sauce, and cook until thickened. Adjust seasonings to taste. 

Add Tomato Paste


Add the flour; it works as a thickening agent

Add Chicken Broth (or Prepared Chicken Bouillon)


Add Hot Sauce

Gravy done!
Serve the meatloaves topped with the Trinity Gravy and garnished with the scallions.



Mashed Sweet Potatoes

2 1/2 to 3 pounds sweet potatoes 
1 cup buttermilk 
Salt and ground black pepper 

1. Wash and peel the sweet potatoes, then cut them into 1 1/2 to 2-inch chunks. (*Cook's Note:  I used CANNED sweet potatoes, since that's what I had in the pantry). Place them into a large pot and cover them with cold water (they should be covered by 4 or so inches of water so they cook evenly). Place the pot on the stove, add some salt and turn the heat on high to bring to a boil.   (*Cook's Note:  If using canned potatoes, you should just simmer about 15 minutes  (not necessarily boil them...they are already quite soft from being packed in water.) 

Boil or simmer potatoes for the specified amount of time,
depending on whether you're using fresh or canned. See *Cook's Notes.
2. Once boiling, cook about 8 minutes, until they are tender but not falling apart. 

3. Drain thoroughly, then place them back into the pot.  Turn burner on medium heat to dry them out a bit. Add the buttermilk, pepper and some salt to taste. 
Add Buttermilk

Mash 'em!

Smooth 'em out!
Plate it and enjoy!  ;-)