Wednesday, November 7, 2012

Creole Meatloaf with Tomato Gravy

We had some burger out for another dish and Bev decided to make it into meatloaf, but different than her normal – she especially wanted one with tomato gravy.  After a look at the internet and my files, we found the good sounding recipe for Creole Meatloaf with Tomato Gravy from Mary at Deep South Dish.  After making it per the recipe plus one carrot with the other veggies, Bev decided it needed a little more flavor for our taste and she added a tablespoon or so of Worcestershire sauce and some sun dried tomatoes.

Creole Meatloaf with Tomato Gravy
Adapted from Deep South Dish

Ingredients:
1½ lbs. of very lean ground beef
1 tbsp. of butter
1 medium onion, chopped fine (Bev used the food processor for the veggies)
½ cup of green bell pepper, chopped fine
1 stalk (rib) of celery, chopped fine
1 carrot chopped fine
3 cloves of garlic, minced
1-2 tbsp. Worcestershire sauce
¼ cup sun-dried tomatoes, chopped fine
¼ cup of canola oil
2 tbsp. of all-purpose flour (for the roux)
1 (15 ounce) can of tomato sauce
1 can of water
1 tbsp. of Worcestershire sauce
½ cup of evaporated milk
1 large egg
½ cup of seasoned bread crumbs (she used Parmesan Herb Panko)
½ tsp. of kosher salt
¼ tsp. of freshly cracked black pepper
Pinch of cayenne 

Instructions:
Preheat the oven to 350 degrees F. Place the ground beef in a large bowl; set aside.

Heat the butter over medium and cook the onion, bell pepper, carrot, and celery until tender; add the garlic, cook for another minute, transfer to a plate to cool.

SAUCE: Wipe out the skillet, and add the ¼ cup of canola oil. Heat over medium high and stir in the flour. Cook and stir until it is browned, remove from the heat, and let cool slightly. Slowly whisk in the tomato sauce, water and Worcestershire and return to the heat. Bring to a boil, reduce heat and simmer for 15 minutes.

Whisk together the milk, egg, and Worcestershire; stir in the bread crumbs and add that mixture to the ground beef. Add the salt, pepper, cayenne and veggies; mix gently and add more bread crumbs if it’s too moist - nuke a sample and give it a try – this is when Bev actually added the worsey sauce, sun dried tomatoes, and more salt.  When the taste suits you shape into a loaf or add to a pan.

Bev cooked it in a slotted bottomed bowl sitting in the pan of gravy and topped with gravy - it's ready for the oven with a few more carrots in the sauce – a must have for Bev.

Bake uncovered until an internal probe thermometer reads 150* -155* (or more done if you like), and Bev basted once about 3/4 of the way through the cooking process (several bastings needed for a free standing meatloaf).  Rest for about 10 minutes, slice, and serve with the tomato gravy spooned over the top.   We added some fresh baked rolls and called it a meal.

We all thought it was a very good meatloaf and would definitely make it again.  Since Bev used 85% lean ground beef, she had to skim the grease from the gravy top prior to serving and we would it as a stand alone for other dishes.

I'm now responding to your comments and hoping you will stop back by - photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/03/12 meal date

26 comments:

  1. There's just something about adding some Worcestershire sauce that makes everything taste better. It was often my mother's secret ingredient.
    Sam

    ReplyDelete
    Replies
    1. I think your mom was on to something.

      Delete
  2. Isn't meatloaf just about the best dinner? And yes, Worcestershire sauce is always a great addition to liven things up. I couldn't live without a bottle in my fridge. I've made Paul Prudhomme's Cajun meatloaf and it's really good. He throws a lot more seasonings into the meat than this calls for. Thanks for posting this recipe, I'll have to give it a try.

    ReplyDelete
    Replies
    1. I can imagine that Paul Prudhomme's recipe would be great.

      Delete
  3. I love tomato gravy. My friend from Virginia serves it over biscuits for breakfast. Bev's meatloaf sounds really flavorful.

    ReplyDelete
    Replies
    1. I've never had tomato gravy before this but can envision it going very well over biscuits.

      Delete
  4. The boys in my life love a good meatloaf. I'll have to print this out for later. Tomato gravy sounds rich and delicious.

    ReplyDelete
    Replies
    1. Meatloaf is almost the ultimate comfort food and there are so many good ways to make them.

      Delete
  5. I've never met a meat loaf I didn't like and this one sounds really good.

    ReplyDelete
  6. Sounds really flavorful, Larry! Bev comes up with some great ideas :)

    ReplyDelete
    Replies
    1. Bev is surely the chef in this family

      Delete
  7. What wonderful flavours, and this recipe is a great way to "hide" veggies from the reluctant eaters of vegetables. What ingredients are in the canned tomato sauce? I think what we call tomato sauce would be closer to ketchup.

    ReplyDelete
    Replies
    1. Hi Mickle - It was just Hunt's Tomato Sauce but not ketchup. http://www.hunts.com/products/tomatoes/tomato-sauce

      Delete
    2. Many thanks for the link. While we don't seem to have anything quite it it here I do have canned tomatoes and a well stocked spice drawer so I should be able to create something similar.

      Delete
  8. Sounds like the perfect way to jazz up plain old meatloaf! Love the addition of the Worcestershire.. I just love that stuff!

    ReplyDelete
    Replies
    1. Thanks Jenn - Bev generally knows how to fix something to get the flavor she's looking for.

      Delete
  9. I am loving the flavors in this meatloaf. Total comfort food!

    ReplyDelete
    Replies
    1. Mary puts out some good deep south recipes and Bev just adjusted to her taste.

      Delete
  10. I use Worcestershire powder in my meatloaf, and it really amps up the flavor. This is not that dissimilar to my meatloaf. To take the fat out of the pan drippings, you can grab a couple of handfuls of ice cubes and dump them in the drippings and stir it around. Then you scoop out the ice and fat, and your gravy is fat-free and flavorful!

    ReplyDelete
  11. I love a good meatloaf but haven't made one in ages. My favorite part is the meatloaf sandwich the next day.

    ReplyDelete
    Replies
    1. Me too Cathy - I'd be fine with eating something else the day the meatloaf is cooked and save it all for sandwiches.

      Delete
  12. Meatloaf is a favorite in our house. The tomato gravy is something that I hadn't heard of before. Bev's meatloaf sounds like it turned out great.

    ReplyDelete
  13. Thanks Karen - I think tomato gravy may be a southern thing.

    ReplyDelete
  14. Man, that looks good. I'm a meat loaf lover and like to experiment with different ones. I might have to try this one myself, I like the Creole aspect to it.

    ReplyDelete

I appreciate and enjoy your comments