Receta Creole Meatloaf Covered With Mashed Sweet Potatoes
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When making this Creole Meatloaf covered with Mashed Sweet Potatoes, my goal was to pay homage to my Creole roots. Creole cuisine was a staple in our house growing up and there were rarely any leftovers. I decided to give a twist to one of my mother’s meatloaf recipes. When she wanted to fancy up her meatloaf she would frost in with mashed potatoes. I thought that was the greatest thing since sliced bread.
My twist to mom’s recipe is the addition of nutmeg, and cayenne pepper. My lagniappe (a little something extra) is mashed sweet potatoes rather than regular spuds. Laissez les bons temps rouler!
Hubby loves meatloaf and it’s been a long time since I’ve made it. He was happy and I was excited that it came out well. I am also pleased to announce that I am a member of the #WasteNoPaste club, thanks to Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches. I found this miracle of food technology while shopping at Walmart and I was overjoyed.
Raise your hand if you’ve ever bought a can of tomato paste, only used a little and tried to save the rest. I tried storing the can in the refrigerator thinking I would use it right away. Wrong, I threw it out because it was moldy. Even spooning out dollops of it on aluminum foil and freezing it didn’t work. I found it a couple of months later behind the bananas I was also saving. Freezing it in ice cube trays, that was a hot mess! With the convenience of these pre-measured paste pouches hubby might enjoy one of his favorite meals more often.
Creole Meatloaf Covered With Mashed Sweet Potatoes Instructions
Start by combining the season salt, ground cumin, nutmeg, dried thyme, dried oregano, and dash of cayenne pepper in a small glass bowl. Then melt 1 TBS of unsalted butter in a cast iron skillet. Toss in the celery, bell pepper, onions, minced garlic, 2 pouches of the Hunts Ready Made Paste, Worchestershire and the seasoning mix. Sauté the veggies about 4 minutes.
Next, stir in the evaporated milk with the veggie mixture and continue cooking for about 1- 2 minutes, stirring occasionally. Remove the skillet from the and let the sautéed veggie mixture cool to room temperature.
Add cooled veggies, ground beef, ground pork, eggs, cooked and seasoned bread crumbs in a large mixing bowl and combine all ingredients thoroughly. Shape the mixture into a large loaf, and place in baking dish. Bake meatloaf uncovered in preheated oven for about 55 mins or to an internal temperature of 160°.
Now for the Sweet Potatoes
While the meatloaf is baking prepare the mashed sweet potatoes. You can either peel them and cut into chunks and then boil. Sweet potatoes don’t peel and cut as easily as a white potato so you can boil them unpeeled and scoop out the flesh. Another alternative is to microwave them for approximately 14 minutes depending on the wattage of your microwave oven.
After the potatoes are done transfer them to a bowl along with 2 TBS of melted butter and mash them. If the mixture is a little stiff you can add a little milk to get them to the perfect consistency. Cover potatoes and set aside until the meatloaf is done.
Once the meatloaf is done, remove it from the oven and using a large spoon or spatula, gently spread the prepared mashed Sweet Potatoes over the baked meatloaf until completely covered. Return to oven and bake for an additional 15 minutes. Garnish with fresh thyme if desired. I served mine with Braised Cabbage w/Pork Shanks and cornbread. Hubby was very happy!
Here’s a little more #WasteNoPaste inspiration. Print Creole Meatloaf Covered With Mashed Sweet Potatoes Author: Sandra Lee Garth Recipe type: Main Cuisine: American Prep time: Cook time: Total time: Serves: 6-8 My Creole Meatloaf Covered with Mashed Sweet Potatoes came together quickly with the help of Hunt's Recipe Ready "Pre-measure 2TBS" Paste Pouches. Ingredients 1 ½ TBS of season salt ½ of a tsp ground cumin ¼ of a tsp ground nutmeg 1 tsp dried thyme ½ tsp dried oregano a dash of cayenne pepper 1 TBS of unsalted butter ½ of a cup of finely chopped celery ½ cup finely chopped bell pepper ¼ cup of finely chopped onions 2 TBS of minced garlic 4 TBS Hunts Ready Made Paste 1 TBS Worcestershire sauce ¼ cup evaporated milk 1 pound lean ground beef 1 ½ pound ground pork 2 large eggs 1 cup seasoned bread crumbs Fresh thyme for garnish (optional) 2 large sweet potatoes, cooked 3 TBS butter Mashed Sweet Potatoes 1 ½ pounds sweet potatoes (2 large) ½ tsp salt 2 TBSs unsalted butter, softened Instructions Preheat oven to 350 °F. Combine season salt, ground cumin, nutmeg, dried thyme, dried oregano, and dash of cayenne pepper in a small glass bowl. Melt 1 TBS of real unsalted butter in a cast iron skillet. Add the celery, bell pepper, onions, minced garlic, Hunts Ready Made Paste, Worcestershire and seasoning mix from above. Sauté´ the veggies about 4 minutes. Stir in the evaporated milk with the veggie mixture and continue cooking for about 1- 2 minutes, stirring occasionally. Remove skillet from the heat and allow sautéed veggies mixture cool to room temperature. Add cooled veggies, ground beef, pork, eggs, cooked and seasoned bread crumbs in a large mixing bowl and combine all ingredients thoroughly. Shape the mixture into a large loaf, and place in baking dish. Bake meatloaf uncovered in preheated oven for about 55 mins or to an internal temperature of 160°. Transfer cooked sweet potatoes to a bowl along with 2 TBS of melted butter and mash them. If the mixture is a little stiff you can add a little milk to get them to the perfect consistency. Cover potatoes and set aside until the meatloaf is done. Using a large spoon or spatula, gently spread the prepared mashed Sweet Potatoes over the baked meatloaf until completely covered. Return to oven and bake for an additional 15 minutes. Garnish with fresh thyme if desired. Wordpress Recipe Plugin by EasyRecipe 3.5.3217
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