This meal, Creole Meat Loaves with Trinity Gravy, is so fabulous it will convert any Rachel Ray skeptic into a believer. And, if perhaps you're already a Rachel Ray fan, then you simply have to try this one. My husband, who is a tough critic, said "This is one of your bests yet."
Of course it helps that both my husband and I love meat loaf. In addition, we love spicy food, so this spicy flavorful Trinity Gravy was right up our alley. What's different about these meat loaves is that they are made completely from ground pork and oh...are they ever juicy and delicious! And that Trinity Gravy......OH MY! Rachel's Trinity Gravy is pure genius. I could literally eat it on just about everything. The gravy is started by making a roux, then adding onions, garlic, celery, and bell pepper. Once the veggies are softened a little tomato paste is added, along with a little flour to thicken the mixture. Then here comes the magic ingredient for the gravy: hot sauce, and quite a bit of it!! A totally swoon worthy and stunning meal.
Creole Meat Loaves with Trinity Gravy
Adapted from Rachel Ray's Look + Cook
Serves 4, very generously
2 pounds sweet potatoes, peeled and cut into chunks (I used russet potatoes)
3/4 to 1 cup buttermilk
1 tablespoon EVOO, plus more for drizzling
1 large red or yellow onion, finely chopped
4 garlic cloves, finely chopped (I used more like 6 or 8)
2 pound ground pork
1 tablespoon sweet paprika
2 tablespoons fresh thyme leaves (I didn't have any so I left them out)
1/4 cup grainy mustard
1/2 cup bread crumbs, a couple handfuls
2 tablespoons butter
2 celery stalks, chopped
1 green bell pepper, seeded and chopped
2 tablespoons tomato paste (I subbed ketchup)
2 tablespoons all-purpose flour
1-1/2 cups chicken stock
2-3 tablespoons hot sauce (I used almost 3 tablespoons)
4-5 scallions, sliced on the bias, for garnish
Optional: 1-2 tablespoons Cajun seasoning (my addition)
Note: Rachel's recipe calls for sweet potatoes and I couldn't find any so I subbed regular baking potatoes.
For the Potatoes:
Cover the potatoes with water in a medium pot and bring to a boil, then season with alt and cook for 12-15 minutes until tender. When the potatoes are ready, drain and return them to the hot pot and mash with the buttermilk to the desire consistency.
For the Meat Loaves:
Preheat the oven to 375F. Heat the tablespoon of EVOO in a medium skillet over medium heat, add one quarter of the onions and half of the garlic to the skillet, and cook to soften, 5-6 minutes. Transfer the mixture to a bowl and cool. To the cooled onion mixture add the pork, paprika, thyme, salt and pepper to taste, mustard, bread crumbs, and egg. Mix to combine and for four 2-inch-thick loaves. Arrange on a parchment-lined rimmed baking sheet and drizzle liberally with EVOO and Cajun seasoning (my add-in), then roast for 35-40 minutes until firm and golden.
For the Trinity Gravy:
To the same skillet add the butter and when it has melted, add the remaining onions and garlic, the celery, bell pepper, and salt and pepper to taste. Cook to soften, 5-6 minutes. Add the tomato paste and stir for 1 minute. Sprinkle the flour (and Cajun seasoning if using) over the mixture and stir for another minute. Stir in the stock, then the hot sauce, and cook to thicken over medium-low heat for a couple of minutes. Turn the heat to the lowest setting to keep the gravy warm.
Slice the meat loaves. Arrange the sliced loaves alongside the buttermilk potatoes and pour the trinity gravy over both. Garnish with the scallions and serve.
Notes/Results: This recipe totally rocks! I'm so happy that my friend Brenda chose this recipe as part of our Rachel Ray Look+Cook cook along. I wasn't really feeling in a meat loaf kind of mood the day I made this, but I was very pleasantly surprised by how fabulous the meal was. A definite repeat for sure. In fact, I'm already craving it again soon! Thanks Brenda for such a wonderful pick!!
I can't wait until my friend Brenda of Brenda's Canadian Kitchen gets a chance to make her Creole Meat Loves and will be sure to add the link to her post once it is up. For the month of June I'm going to go with Rachel's Summer Corn Fettuccine. So far I've made four recipes from Rachel's Look + Cook and each and every one of them has been wonderful. I'm really impressed with the book so far.
Yum...I'll have to try this one...the mashed sweet potatoes sound sort of odd with it to me...I'll have to use russets too.ReplyDelete
That looks fantastic! I recently ordered and received this book after seeing you and Brenda loving it (and I checked it out from the library and liked it)...but haven't had a chance to make anything yet. You have me excited with this...fantastic flavors.ReplyDelete
After all the good comments you have been making, and your husband's nice comments too, I need to check this out. I agree with Heather. That meat loaf is mouth wateringReplyDelete
My family adores meat loaves - I have never cooked from Rachel Ray - but not for any particular reason than I tend to devour Italian cookbookcs. Thhis sounds mouth-watering, family-pleasing and the hot sauce shines.ReplyDelete
Ok. Ok. You're right. I'm coming around. But I still say that gumbo cannot be cooked in 30 minutes! Unless you're reheating it.ReplyDelete
Kidding aside, this does look really tasty, Kim. I'm glad this recipe was picked too. Just maybe I'll have to give in and try it. We do like meatloaf...
I would definitely not have had super high hopes for this, but it sounds like it really was a hit! Goes to show you can't judge a recipe by its...ingredients?ReplyDelete
Wow kim what a recipe ! I definitely wont to make ir soon ! BaciReplyDelete
The gravy looks fabulous, Kim! I love the way you presented this meal. Looks so inviting.ReplyDelete
I think this one would be a hit here too. I'm trying to source some good sustainably raised pork first.ReplyDelete
Love the name of this. What a beautiful gravy. I like RR's ideas, but I'm not a big fan (yet), but I'm watching what you're doing very closely and thinking I could be convinced. I trust your judgment Kim.ReplyDelete
Oh man this looks wonderful and I LOVE me some rachel ray recipes.ReplyDelete
I am not a big Rachel fan, but I AM a big Kim fan, so I'm putting this on next week's menu. I love meatloaf and I love pork and DSO loves anything hot and spicy. I figure I'll make the sauce, then add hot sauce to half of it for him. I'm betting the sandwiches made from the leftovers will be spectacular. Thanks, Kim.ReplyDelete
Looks really tasty! I really need to learn more American regional cooking.ReplyDelete
I'm not a Rachael Ray fan at all, Kim, but this does look good. It's such an interesting list of ingredients. All those NOLA flavors!ReplyDelete
Well, you know that I AM a RR fan, so I definitely need to try this one out!ReplyDelete
wow what an amazing meatloaf love creole food looks so so good thanks for coming to Scotland with meReplyDelete
Love her or hate her, people have to admit that her recipes are always tasty. This sounds so yummy! Send me some for dinner?ReplyDelete
I like the name of trinity gravy!!:)ReplyDelete
These meat loaves look like our local version of meat rolls; which is a unique type of spring rolls popular particularly in the northern side of my country as it is one of the homey traditional food;)
Yummy! This looks amazing. The meat looks so moist and that gravy...well I just want to reach in and scoop it up with a big piece of bread:)ReplyDelete
I am thinking that I may just need to try this recipe. I think my family will really enjoy it.ReplyDelete
Yup, I think this will convert me to take another look at R.R.'s recipes. We adore meatloaf and make batches and batches at a time to freeze for a great fast meal after work. The trinity gravy sounds so good and nice and spicy (which we love too!). And lastly, your husband's comment is what sold me to serve for my meat and potato loving husband (and seriously, that's what he ordered when we went out for Mother's Day!) Thanks for the R.R. recipe, Kim!ReplyDelete
I have to admit, I'm with Barbara. RR isn't my fav but Kim this looks incredible. This may be the recipe that converts me!ReplyDelete
Kim, FINALLY I can comment on this!!! I can't wait to make this and I'm glad it was such a hit with you and your family! I'll be making it next weekend. I'm looking forward to the trinity gravy, I've never had that before and I love your addition of the Cajun seasoning. I'll let you know when my post is up.ReplyDelete
Wow--this looks like it would be full of flavor. You are making me have very positive Rachel Ray thoughts lately. lol! ;-)ReplyDelete
I don't think this is a recipe I would have tried, but after this review I'd love to.ReplyDelete
I just bought the book while on vacation. I know it's because of you and Brenda making such good dishes. Anyway, that's what I told my husband---not my fault, it's Brenda and Kim's. LOLReplyDelete
Newly widowed and not much experience as a cook, so I admit I need a little help. I'm stumped by one of the sentences above: "Mix to combine and for four 2-inch-thick loaves." A little help, please?ReplyDelete
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