A tender and tasty meatloaf, infused with the trinity, seared and cooked in a roux based tomato gravy.
When you have a little time on your hands, I hope that you’ll give this meatloaf a try. It’s totally different from your mama’s meatloaf, has a few additional steps you don’t usually see in a meatloaf, so it takes a bit of time to come together, but it is so worth it! Searing creates a tender and juicy meatloaf that thanks to our famous Trinity, just full of flavor. Don’t expect any leftovers to last long.
Since we’re taking the step of searing a meatloaf here, you really do need a leaner ground beef. Anything with a higher fat content is likely to break apart on you, as is a ground turkey. If you prefer to use turkey, or a higher fat beef, just skip the searing process and bake the meatloaf in the tomato gravy.
Preheat the oven to 350 degrees F. You start with 1-1/2 pounds of lean ground beef – not a mix – just plain ole ground beef. I used 97/3. And then, of course, we have The Trinity. Cook that down with some butter until tender, toss in some garlic and cook a little longer. Transfer the mixture to a separate plate to cool. You’re going to need the skillet again in a second.
Make a slurry of the seasoned bread crumbs, evaporated milk and one egg. Add that to the ground beef.
Add some salt and pepper then add the cooled Trinity.
Mix it together to form a loaf. If it’s falling apart on you and not binding well, add some additional bread crumbs and reform it. Sprinkle it all over with some flour.
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SOURCE: Deep South Dish
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