What’s a tomatillo? Is it a green tomato? I often get asked these questions when checking out at the supermarket. These crazy little husked fruits are actually members of the goose berry family and have a tart taste. Mostly used in latin cuisine, these are the little gems that make salsa verde and the green sauce for enchiladas green. They are actually not ripe when green which makes the taste tart instead of sweeter like its red, purple or brown counterparts.
To use the husk must be removed, revealing a slightly sticky skin. After removing the husk, skin and seeds are all edible.
I love to make cream sauces with these because I love the balance of the cream with the tartness. This gravy would also be great on chicken or pork.
Meatloaf with Creamy Tomatillo Gravy
for the meatloaf
2 lbs ground meat ( I used 1/2 pork and 1/2 beef my favorite meatloaf combination)
2 T cream
2 T Cholula Hot Sauce (use your favorite)
1t black pepper
1t dried oregano
1 t cumin
2 t chopped garlic
1/2 c bread crumbs
Combine all ingredients in a large bowl, place into a baking pan and form into a loaf shape. Bake at 350 for 25-30 minutes or until meat is no longer pink.
for tomatillo gravy
5 tomatillos, husks removed and chopped
1 c chopped onion
4 garlic cloves chopped
1/2 c chicken or vegetable broth
1 t green hot sauce (optional)
1/2 t pepper
1/2 t salt
Saute tomatillos and onion in a large pan until soft, add garlic and saute 2 more minutes. Add broth and bring to a boil, reduce heat to low and simmer for 15 minutes.
Add cream, salt and pepper and cook for 5 more minutes, puree with a hand blender or regular blender if desired.
Serve over sliced meatloaf with masked potatoes or rice.