Meatloaf with Tasso Ham Gravy
Chef Nunzio Scordo
Driftwood Kitchen & Bar
This cozy dish is one of Driftwood Kitchen & Bar’s most popular menu items. Chef Nunzio Scordo gives homestyle meatloaf a Southern accent by serving it with a gravy made with tasso ham, a regional favorite. The pork and beef meatloaf mix also takes a turn from tradition with the addition of barbecue sauce and ancho chili powder.
1 red bell pepper, seeded and chopped
½ yellow onion, chopped
1 cup panko bread crumbs
½ tbsp. ancho chile powder
1/3 cup barbecue sauce
1 tbsp. salt
½ tbsp. coarsely ground black pepper
1 lb. ground pork
1 lb. ground
1/4 lb. butter
1 lb. tasso ham, diced
3/8 cup flour
1 bunch scallions, sliced
3 garlic cloves, sliced
1 cup sliced mushrooms, cooked
1 qt. cream
1 qt. milk
1 tbsp. salt
1 tsp. coarsely ground black pepper
1 tbsp. Worcestershire sauce
½ tbsp. hot pepper sauce
1. In skillet, saute bell pepper and onion in oil until tender. Let cool; transfer to large bowl.
2. To bowl, add eggs, panko, chile powder, barbecue sauce, salt and pepper; whisk to combine. Add meat, mixing ingredients until just blended.
3. Preheat oven to 200 F. Pat mixture into two rectangular loaves. Bake for 2 hours or until cooked through.
4. Meanwhile, prepare tasso gravy: In large saucepan over medium heat, melt butter. Add ham, cook 5 minutes, stirring often. Stir in flour; reduce heat to low and cook 5 minutes longer.
5. Stir in scallions, garlic, mushrooms, cream, milk, salt, pepper, Worcestershire sauce and hot pepper sauce. Cook over low heat 30 to 40 minutes longer until mixture boils and thickens.
6. To serve, cut meatloaf into slices and serve with tasso gravy.
Photo courtesy of Tabletop Media