Aired January 25, 2009
1 cup buttermilk
EVOO - Extra Virgin Olive Oil, 1 tablespoon plus more for drizzling
1 large red or yellow onion, finely chopped
4 cloves garlic, finely chopped
2 pounds ground pork
1 tablespoon sweet paprika
2 tablespoons fresh thyme, chopped
1/4 cup grainy mustard
1/2 cup breadcrumbs, a couple of handfuls
2 tablespoons butter
2 celery ribs, chopped
1 green bell pepper, chopped
2 tablespoons tomato paste
2 tablespoons flour
2 to 3 tablespoons hot sauce, depending on how spicy you like it
1 1/2 cups chicken stock
4 to 5 scallions, sliced on bias, for garnish
Cover potatoes with water and bring to a boil, season with salt and cook to tender, 12-15 minutes. When potatoes are ready, drain and return to hot pot, mash with buttermilk to the desired consistency. Then, preheat the oven to 375F.
Heat 1 tablespoon EVOO in medium skillet over medium heat and add 1/4 of the onions and half the garlic to pan and cook to soften, 5-6 minutes. Transfer the mixture to a bowl and cool. To cool onions add pork, a palmful of paprika, thyme, salt and pepper, mustard, egg and breadcrumbs. Mix to combine and form 4 loaves 2 inches thick, drizzle liberally with EVOO and arrange on parchment lined baking sheet and roast 35-40 minutes until firm and golden.
To the same skillet, add butter and melt, add remaining onions and garlic, celery, pepper, salt and pepper and cook to soften 5-6 minutes. Add tomato paste and stir 1 minute. Sprinkle flour over the pan and stir a minute more. Stir in stock then hot sauce, thicken over medium low heat a couple of minutes then turn heat to lowest setting to keep warm.
Serve the meatloaves topped with the Trinity Gravy and garnished with the scallions, and Mashed Sweet Potatoes alongside.