Creole Loaf with Tomato Gravy

From the homes of well-to-do aristocrats and those who mimicked their lifestyle, came the Creole w...



From the homes of well-to-do aristocrats and those who mimicked their lifestyle, came the Creole way of cooking. To many, Creole is a term associated with Louisiana and rightly so. It was and still is the melding pot of French, Spanish, Italian, Caribbean and Mediterranean cuisine as well as Native American, African and even German food fare. The manner of Creole cooking is a more classical style than the peasantry of the Acadian Cajun. These are two distinctly different types of cuisine. From the French Quarter in New Orleans to the county plantations spread along the southern gulf coast evolved our knowledge and understanding of the pre-Civil War Creoles. Since that time, lifestyles have changed but the basis of preparing Creole dishes remains much the same, and that's a good thing.

There are many recipes similar to today's offering. The much older ones rely on mincing beef and pork, incorporating the meats with vegetables, seasonings before forming into patties or mini loafs; often seared in a cast iron skillet before enjoying a bath of beef gravy using a roux base or a tomato sauce like the one today. Thanks to modern methods and techniques, cooking time is much quicker but the taste is ever as good. Enjoy!


Mini Meatloaf with Creole Gravy
makes 8

1 1/2 pound ground lean beef
1/2 pound ground pork or mild bulk sausage
1 small green pepper, grated
1 small onion, grated
1 rib celery, grated
1 garlic clove, finely minced
1 egg, beaten
1 teaspoon ground mustard
1 teaspoon grated horseradish
salt and pepper to taste
    In a large bowl, combine the above ingredients well and shape into 8 small, oval loaves. Make an indentation in the center of each to help with the shape in cooking (and to hold the gravy) and place in a baking dish about an inch apart. Place on a wire rack if desired. Cook in a preheated 350 degree F. oven for about 35 minutes to render fat. Drain off the grease and cover with the tomato gravy below. Reduce heat to 300 degrees F. and cook another 15 to 20 minutes until bubbly and hot.
    Note: These are good wrapped in bacon with or without the sauce.

    my Cajun mini loaves
    Creole Tomato Sauce

    3 tablespoons lard, shortening or cooking oil
    3 tablespoons all-purpose flour
    1/2 green pepper, minced
    1/2 small onion, minced
    1/2 stalk celery, minced
    1 garlic clove, minced
    1 cup milk
    2 -14.5 oz petite diced tomatoes, drained
    1 tablespoon Worcestershire
    Creole Seasoning to taste, or salt & pepper
      While meat is cooking, make the sauce by melting the lard in a saucepan over medium heat. Stir in the flour and cook stirring constantly making a rich brown roux. Add the chopped vegetables, stir and let vegetables soften. Stir in the remaining ingredients and let come to a boil stirring often. Simmer for about 5 minutes.

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      Post a Comment

      1. Sounds interesting and delicious. I would love that with sweet potato wedges...yum

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      2. The sauce sounds tremendous! I'm sure it's wonderful to go with anything too. Have a good day!
        Cheers, Kristy

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      3. What a fantastic sauce to put over that loaf, I could diffinitely smell that cooking and taste the great blend of spice in it right now awesome~

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      4. I looove this Creole sauce over meatloaf idea!! That must taste so great!

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      5. I love your blog. I'm going to follow you now!

        Laura

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      6. The Creole sauce is grand. ever added horseradish in my meatloaf - what a savory idea!

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      7. sounds delicious! i love the creole sauce!

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      8. The Creole sauce sounds spectacular with the meatloaf!

        ReplyDelete

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