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Ingredients
| beef bottom sirloin: 1 lb (ground) |
| ground pork: 0.33 lb |
| bread crumbs: 1/4 cup |
| 2% milk: 1/8 cup |
| eggs: 1 (beaten) |
| salt |
| black pepper (fresh ground) |
| worcestershire sauce: 3 Tbl |
| whole nutmeg: 1/4 tsp (freshly grated) |
| canned tomato paste: 1 Tbl |
| green bell pepper: 1 (finely chopped) |
| garlic: 2 cloves (minced) |
| green onions - spring or scallion: 5 whole onions (thinly sliced) |
| vegetable oil: 2 Tbl |
| salted butter: 2 Tbl |
| onions: 1 (finely chopped) |
| red pepper flakes: 1/4 tsp (crushed) |
| all-purpose flour (unsifted): 2 Tbl |
| chicken stock: 1 cup |
| heavy whipping cream (fluid): 1/4 cup |
| Italian parsley: 1/4 cup (chopped) |
Gravy-Smothered Cajun-Style Meatloaf Patties
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- Place meat in a big bowl and create a well in the center of the meat.
- Fill the well with the bread crumbs and dampen them with the milk.
- Pour the egg over the bread crumbs and then add the next 8 ingredients.
- Mix together and form into 4 large oval patties, 3/4 –inch thick.
- Preheat a large nonstick skillet over medium-high heat with the vegetable oil.
- Fry the meatloaf patties for 7 minutes on each side.
- Remove the patties to a platter; tent patties with foil and return pan to heat.
- Decrease heat to medium; add in butter, onions, and red pepper flakes.
- Cook for 2 minutes and then sprinkle onions with flour; cook the flour for 1 minute, then whisk in the chicken stock and heavy cream.
- Bring the gravy to a bubble (if gravy is too thick, thin with additional stock).
- Taste and season with salt and pepper; stir in parsley and remove gravy from heat.
- Slice the meatloaf patties and smother with gravy.