Creole Meatloaves

1 tbsp. EVOO (extra virgin olive oil)

1/4 large red or yellow onion, finely chopped

2 garlic cloves, finely chopped

2 lbs. ground pork (sometimes this is hard for me to find at our grocery store, so any kind of ground meat is probably okay)

1 tbsp. paprika

2 tbsp. fresh thyme leaves, chopped (note: DO NOT put the stems in it... learned that the hard way, only the leaves)

black pepper and salt

1/4 c. grainy mustard

1/2 c. bread crumbs

1 egg

Preheat the oven to 375 degrees F. Heat EVOO in medium skillet over medium heat, add onion and garlic to the skillet and cook to soften (about 5-6 minutes). Transfer mixture to bowl and let it cool. Add (to cooled mixture) pork, paprika, thyme, salt and pepper, mustard, bread crumbs, and egg. Mix to combine and form four 2 inch thick loaves. Arrange on parchment lined rimmed baking sheet and drizzle liberally with EVOO. Then roast 35-40 minutes until firm and golden. 

This comes from Rachael Ray's recipe for Creole Meatloaves with Trinity Gravy--she made it with mashed sweet potates (which she added buttermilk too) and a gravy that she poured over it all. I didn't like the gravy very much, but I did like the potatoes. The best part was definitely the meatloaf though, so I will do that again. Kyle loved it and so did I--it's not too terribly time consuming and it is one of the only meatloaves I've had that I actually ended up liking.