Tomatillos 101 : Meatloaf with Creamy Tomatillo Gravy

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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.

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To use the husk must be removed, revealing a slightly sticky skin. After removing the husk, skin and seeds are all edible.

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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)

1 egg

2 T cream

2 T Cholula Hot Sauce (use your favorite)

2T ketchup

2t salt

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 cream

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.

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Add cream, salt and pepper and cook for 5 more minutes, puree with a hand blender or regular blender if desired.

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Serve over sliced meatloaf with masked potatoes or rice.

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Hoppy IPA Day! Celebrate with Beer and Bacon Meatloaf and Onion Ale Mustard Gravy

It’s my new favorite holiday, IPA day, a day to celebrate my favorite style of beer, India Pale Ale. It’s not for everyone, it is somewhat bitter from the hops and can be strong, but it is also crisp, refreshing, and full of flavor. Think Sierra Nevada Pale Ale on steroids, and then you get where I am coming from. IPA’s are a favorite style of beer enthusiasts, and can be found at most independent breweries and craft beer bars. One of my local favorites is Cigar City’s Jai Alai IPA. I used this beer in my celebratory dinner of meatloaf and gravy, but feel free to use your own local IPA, or better yet taste taste several until you find your favorite.

Beer Bacon Meatloaf

2 lbs ground meat (my favorite 1/3 pork, 2/3 beef)

1/2 c plus 2T IPA style beer (choose your poison, mine was Cigar City Jai Alai)

1 t minced garlic

1T Worcestershire sauce

4T ketchup

2 t Dijon mustard

1 egg

1t salt

1/4 t pepper

1 1/4 c panko bread crumbs

1 t honey

4 slices of bacon cut in half

Preheat over to 350, In a large bowl combine, ground meat, 1/2 beer, garlic, Worcestershire, 2T ketchup, egg, salt, pepper and panko. Form into a loaf and place in a baking dish. In a small bowl add 2T ketchup, 2T beer, and 1T honey mix and spoon over meatloaf.

Place raw bacon over top of meatloaf

Bake in oven for 45 minutes

Onion Ale Mustard Gravy

4 T butter

2 sweet yellow onions sliced

1T worcestershire sauce

2 t mustard

1/4 c flour

1/4 c IPA beer

1 1/4 c water

3 T brown sugar

add 3 T butter to a large skillet, add onions and cook over medium heat for 20 minutes, then add mustard, Worcestershire, and flour, cook for 3 minutes on med/low. Add beer cook for 1 minute, then add water and cook over medium until gravy has thickened about 5 minutes, add 3T brown sugar and 1 T butter, whisk until incorporated and butter has melted, season with salt and pepper, serve over meatloaf and mashed potatoes.

 

Also try

Beer Cheese Dip

Chipotle and Lime Glazed Meatloaf

Well I have learned something, not all food looks as good as it tastes. Meatloaf is one of them. Dinner time at my house is as hectic as everyone else’s. I have a husband a two teen boys, they are always starving and waiting like vultures for dinner.  I try to take pictures before, during, and after I am cooking, I wasn’t happy with this finished one of the meatloaf so I thought I will get another picture of it sliced on a plate after dinner, well I guess this meatloaf was good because there was none left when I went to get the second picture. Hope your family enjoys this as much as my boys did.

Chipotle and Lime Glazed Meatloaf

1 small yellow onion chopped

2 garlic cloves minced

1 1/2 – 2 lbs meatloaf mix (ground beef and pork mix sold at most grocery stores, or 1 lb ground beef and 1/2 pound ground pork)

2 chipotle chilis (canned in Adobe sauce) chopped

1 egg

1T ketchup

1/2 -3/4 c breadcrumbs

1T salt

ground black pepper

Preheat oven to 375

Combine all ingredients in a large mixing bowl, form a loaf and place in a casserole dish ( I prefer this to a loaf pan so that you can glaze the sides and the top)

Chipotle Lime Glaze:

3 T ketchup

2T adobe sauce (from the can of chipotles)

1T lime juice

Mix together, spread evenly over sides and top of meat loaf

Bake for approximately 45 minutes, slice and serve

Shared on Justa’s Kitchen’s Fantastic Food Fridays 5/2/2012