Creole Meatloaves with Trinity Gravy
Serve with Mashed Sweet Potatoes alongside.
- 2 pounds ground pork
- 2 medium onions, half of one grated, the rest finely chopped, divided
- 3-4 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
- 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
- 2-3 tablespoons hot sauce, depending on how hot you like it
- 4-5 scallions, sliced on bias, for garnish
Pre-heat the oven to 350°F.
In a large mixing bowl, combine the ground pork, grated onion, garlic, paprika, thyme, salt, pepper, grainy mustard, egg and breadcrumbs. Divide the pork mixture into four equal portions and shape into four loaves, each about an inch thick. Place them onto a baking sheet and bake for 35 minutes.
While the meatloaves are cooking, make the Trinity Gravy: melt the butter in a large skillet over medium-low heat. Add the remaining chopped onion, the celery and the bell pepper and cook until nice and soft.
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 the seasonings, to taste.
Serve the meatloaves topped with the Trinity Gravy and garnished with the scallions and mashed sweet potatoes alongside.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.