Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cover the potatoes with water in a medium pot and bring to a boil, then season with salt and cook for 12 to 15 minutes until tender. When the potatoes are ready, drain and return them to the hot pot and mash with the buttermilk to the desired consistency.
Step 2
Preheat the oven to 375°F.
Step 3
Heat the tablespoon of EVOO in a medium skillet over medium heat, add one quarter of the onions and half of the garlic to the skillet, and cook to soften, 5 to 6 minutes. Transfer the mixture to a bowl and cool. To the cooled onion mixture add the pork, paprika, thyme, salt and pepper to taste, mustard, bread crumbs, and egg. Mix to combine and form four 2-inch-thick loaves. Arrange on a parchment-lined rimmed baking sheet and drizzle liberally with EVOO, then roast for 35 to 40 minutes until firm and golden.
Step 4
To the same skillet add the butter and when it has melted, add the remaining onions and garlic, the celery, bell pepper, and salt and pepper to taste. Cook to soften, 5 to 6 minutes. Add the tomato paste and stir for 1 minute. Sprinkle the flour over the mixture and stir for another minute. Stir in the stock, then the hot sauce, and cook to thicken over medium-low heat for a couple of minutes. Turn the heat to the lowest setting to keep the gravy warm.
Step 5
Slice the meat loaves. Arrange the sliced loaves alongside the buttermilk potatoes and pour the trinity gravy over both. Garnish with the scallions and serve.
