a Ministry of Food and Family...

Tuesday, May 28, 2019

Black Bean Meatloaf with Fries and Gravy...

Black bean meatloaf is touted as Tex Mex but if you put it with french fries and gravy (Poutine)... I'd call it good ole southern food. Its all how you cook it and or how you like it cooked.

For me this dish is always on the table the day after black beans with pulled pork. Why? Because, there are left over black beans and pork au jus.

To begin, just mix your meatloaf like you do any other - the Brainy Gourmet way which means... no cereal filler, no crackers, no egg and no veggies in the mix. *Check Brainy blog archives for meatloaf basics.


To this mix however, you will add about 1/2 cup of black beans... tender but dry and pasty to one pound of ground beef. Mix along with garlic powder, heavy cream and dried herbs (no bread crumbs as the black beans are the replacement) and mold into loaf. Place in oven on 375 in a glass dish drizzled with olive oil.

Next, take out the left over pulled pork au jus. When the meatloaf has browned from sizzling in the dish, its time to add the au jus. Return the meatloaf to the oven for 30 min.

In the meantime, prepare french fries to be baked in the oven for the last 12 min. of the meatloaf time. On the last 5 min, lay a slice of cheddar cheese over the top of the meatloaf. Prepare a gravy catalyst of flour and water.

When the meatloaf has finished, remove and place on a serving plate. Place the glass dish with au jus directly on the stove adding the flour and water to make your gravy.

Serve the fries and meatloaf topped with generous rich gravy and a green salad.


A few drops of Tabasco are definitely a must...



~ Tutti a Tavola!

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