Meatloaf with Tomato Habanero Gravy

Recipe courtesy of Turnip Greens & Tortillas by Eddie Hernandez

Serves 8


Meatloaf with Tomato-Habanero Gravy

  • 1 tablespoon butter, at room temperature 
  • 1 ½ pounds ground pork 
  • 1 ½ pounds ground chuck 
  • 1 cup finely chopped onions 
  • 1 cup finely chopped celery 
  • 1 jalapeño, stemmed and minced (remove some or all of the seeds and membranes for less heat) 
  • 1 garlic clove, minced 
  • ½ cup minced fresh parsley, plus more for garnish 
  • 1 teaspoon fresh thyme leaves 
  • 1½ teaspoons salt 
  • ½ cup cornstarch 
  • Tomato-Habanero Gravy  (recipe follows)


Tomato-Habanero Gravy

  • 5-6 medium tomatoes (about 1½ pounds)
  • 1 habañero 
  • 1 tablespoon butter
  • ¼ cup finely diced onion
  • 1 garlic clove, crushed
  • 1 teaspoon salt
  • 1 cup chicken stock, preferably homemade

Meatloaf with Tomato Habanero Gravy

Meatloaf with Tomato Habanero Gravy

Click image to enlarge



Heat the oven to 425ºF. Rub the bottom and sides of an 8½-by-11-inch baking dish with the butter and set aside. 

Mix all the ingredients except the gravy in a large bowl thoroughly to combine. Pat the meat mixture evenly into the prepared dish. 

Bake until the meat reaches an internal temperature of 160 degrees in the center, 35 to 40 minutes. Garnish with fresh parsley if desired. Serve the meatloaf with the gravy. 

Habañero Tomato Gravy

Place the tomatoes and habañero in a large saucepan, cover with water, and bring to a boil over high heat. Boil just until the tomato skins start to crack. Drain in a colander.

Remove the stem from the habañero (and seeds if less heat is desired), and add to a blender along with the tomatoes. Purée until smooth.

Melt the butter in a saucepan over medium heat. Add the tomato purée. onion, garlic, and salt; cook, stirring, until slightly thickened, about 3 minutes. Taste and adjust seasoning.


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