Gravy-Smothered Cajun-Style Meatloaf Patties

Rachael Ray

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb  ground sirloin
• 1⁄3 lb ground pork
• 1⁄4 cup  plain breadcrumbs
• 1⁄8 cup milk
• 1  egg, beaten
•  salt
•  fresh ground black pepper
• 3  tablespoons Worcestershire sauce
• 1⁄4 teaspoon  freshly grated nutmeg
• 1  tablespoon tomato paste
• 1  green bell pepper, finely chopped
• 1 -2  garlic clove, minced
• 5  scallions, thinly sliced
• 2  tablespoons  vegetable oil
• 2  tablespoons butter
• 1  small onion, finely chopped
• 1⁄4 teaspoon crushed red pepper flakes
• 2  tablespoons all-purpose flour
• 1  cup  chicken stock
• 1⁄4 cup heavy cream
• 1⁄4 cup  chopped fresh flat leaf parsley

Directions

1. Place meat in a big bowl and create a well in the center of the meat.
2. Fill the well with the bread crumbs and dampen them with the milk.
3. Pour the egg over the bread crumbs and then add the next 8 ingredients.
4. Mix together and form into 4 large oval patties, 3/4 –inch thick.
5. Preheat a large nonstick skillet over medium-high heat with the vegetable oil.
6. Fry the meatloaf patties for 7 minutes on each side.
7. Remove the patties to a platter; tent patties with foil and return pan to heat.
8. Decrease heat to medium; add in butter, onions, and red pepper flakes.
9. 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.
10. Bring the gravy to a bubble (if gravy is too thick, thin with additional stock).
11. Taste and season with salt and pepper; stir in parsley and remove gravy from heat.
12. Slice the meatloaf patties and smother with gravy.