Rachael Ray's Creole Style Meatloaf with Trinity Gravy and Buttermilk Mashed Potatoes Recipe
I forgot to post this from the other night.
Rachael's original recipe calls for ground pork but I substituted ground beef. Ground pork never goes on sale. The recipe also originally called for mashed sweet potatoes but I substituted regular, as they sounded better for this particular adaptation.
1 lb potatoes, peeled and cut into chinks
salt to taste
1 cup buttermilk
olive oil, plus more for drizzling
1/2 onion, finely chopped
4 cloves garlic, minced
1 lb ground beef
1 1/2 t sweet Hungarian paprika
pinch thyme, rubbed
black pepper, to taste
2 T cup grainy Creole mustard
1 egg
1/4 cup breadcrumbs
2 T butter
1 celery stalk, chopped
1/2 green bell pepper, chopped
2 T tomato paste
2 T flour
2 to 3 T hot sauce, to taste
1 1/2 cups chicken broth
In a large pot add water to cover potatoes; bring to a boil, cook 15 minutes or til potatoes are tender. Drain and return to hot pot; mash with buttermilk til smooth.
Preheat oven to 375°.
Heat a little olive oil in a medium frying pan over medium heat and add 1/4 of the onions and half the garlic to pan and cook to soften, about 5 minutes. Transfer the mixture to a large bowl to cool. To the bowl, stir in beef, paprika, thyme, salt and pepper, mustard, egg and breadcrumbs. Mix to combine and form 2 loaves about 2 inches thick.
Form loaves on a parchment lined baking sheet and bake 35-40 minutes til cooked through.
To the same pan over medium heat, add butter and melt. Add remaining onion and garlic and celery and cook to soften about 5 minutes. Stir in tomato paste and cook another minute. Sprinkle flour over the pan and whisk in for another minute. Whisk in broth and hot sauce. Simmer over medium low til sauce thickens.
I served the meatloaves and buttermilk mashed potatoes covered with trinity gravy.
Rachael's original recipe calls for ground pork but I substituted ground beef. Ground pork never goes on sale. The recipe also originally called for mashed sweet potatoes but I substituted regular, as they sounded better for this particular adaptation.
1 lb potatoes, peeled and cut into chinks
salt to taste
1 cup buttermilk
olive oil, plus more for drizzling
1/2 onion, finely chopped
4 cloves garlic, minced
1 lb ground beef
1 1/2 t sweet Hungarian paprika
pinch thyme, rubbed
black pepper, to taste
2 T cup grainy Creole mustard
1 egg
1/4 cup breadcrumbs
2 T butter
1 celery stalk, chopped
1/2 green bell pepper, chopped
2 T tomato paste
2 T flour
2 to 3 T hot sauce, to taste
1 1/2 cups chicken broth
In a large pot add water to cover potatoes; bring to a boil, cook 15 minutes or til potatoes are tender. Drain and return to hot pot; mash with buttermilk til smooth.
Preheat oven to 375°.
Heat a little olive oil in a medium frying pan over medium heat and add 1/4 of the onions and half the garlic to pan and cook to soften, about 5 minutes. Transfer the mixture to a large bowl to cool. To the bowl, stir in beef, paprika, thyme, salt and pepper, mustard, egg and breadcrumbs. Mix to combine and form 2 loaves about 2 inches thick.
Form loaves on a parchment lined baking sheet and bake 35-40 minutes til cooked through.To the same pan over medium heat, add butter and melt. Add remaining onion and garlic and celery and cook to soften about 5 minutes. Stir in tomato paste and cook another minute. Sprinkle flour over the pan and whisk in for another minute. Whisk in broth and hot sauce. Simmer over medium low til sauce thickens.
I served the meatloaves and buttermilk mashed potatoes covered with trinity gravy.
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