Po’Boys are just awesome. Usually in New Orleans, we eat ’em in fried seafood form. There’s no such thing as a healthy po’boy. It just ain’t happenin’. Every Friday during Lent, it’s tradition for my family to buy some real New Orleans French bread and fill it with shrimp. Ever so often, I’d have a roast beef po’boy, but it just wasn’t the same as the fried seafood concoction I grew to love.
One time at a restaurant, I tried a meatloaf po’boy. I had my doubts, but it was fantastic. I decided it would be simple to replicate this at home, except I made meatloaf patties this time to make a quick weeknight dinner. Luckily, the meat was still moist and reminded me of meatloaf.
- 1 lb. lean ground beef
- 1 egg
- 1/2 cup breadcrumbs
- 1 tbsp. fresh parsley
- 3 cloves garlic
- 1/4 cup chopped onion
- 1/4 tsp. ground pepper
- 1 tsp. salt
- 1 tsp. Tony Chachere’s Creole seasoning
- 1 tsp. canola oil
- French bread loaf
- brown gravy (use your favorite recipe)
- Mix first 9 ingredients in a bowl until well combined. Form into 4 long, oval patties (to fit on french bread).
- Preheat skillet with oil on medium heat.
- Cook meatloaf patties appx. 5 minutes on each side.
- Add gravy to skillet. Reduce heat to low. Cover and cook for 5-10 more minutes or until meat is done in the center.
- Serve patties with french bread, topped with gravy.