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
