Creole Meatloaf with Tomato Gravy
- 1-½ pounds of very lean ground beef
- 1 T of butter
- 1 medium onion, chopped fine
- ½ c green bell pepper, chopped fine
- 1 stalk celery, chopped fine
- 3 cloves of garlic, minced
- ¼ cup of canola oil
- 2 T all purpose flour
- 15 oz can tomato sauce
- 1 can water
- 1 T Worcestershire
- ½ c evaporated milk
- 1 egg
- ½ c seasoned bread crumbs
- ½ t kosher salt
- ¼ t black pepper
- 1 T canola oil
Preheat the oven to 350 degrees F.
Sauté onion, pepper, and celery. Move to plate
Make a roux with the oil and flour.
Whisk together the milk and egg. Mix with beef, and bread crumbs. Season with salt, pepper, cayenne, and sautéd veggies. Add more bread crumbs if necessary to achieve a typical meatloaf texture. Shape into a loaf. Dust with flour.
In a dutch oven heat the of oil over medium high heat. Sear the loaf on all sides. Carefully (!) pour tomato gravy over loaf.
Place uncovered in oven. Cook until internal temperature reaches 160°, basting occasionally.
Allow to rest for 15 minutes. Slice and serve with gravy.
Cooking time: 1 hour