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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.
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2
When the potatoes are ready, drain and return them to the hot pot and mash with the buttermilk to the desired consistency.
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3
Preheat the oven to 375F.
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4
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.
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5
Transfer the mixture to a bowl and cool.
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6
To the cooled onion mixture add the pork, paprika, thyme, salt and pepper to taste, mustard, bread crumbs, and egg.
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7
Mix to combine and form four 2-inch-thick loaves.
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8
Arrange on a parchment-lined rimmed baking sheet and drizzle liberally with EVOO, then roast for 35 to 40 minutes until firm and golden.
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9
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.
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10
Cook to soften, 5 to 6 minutes.
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11
Add the tomato paste and stir for 1 minute.
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12
Sprinkle the flour over the mixture and stir for another minute.
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13
Stir in the stock, then the hot sauce, and cook to thicken over medium-low heat for a couple of minutes.
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14
Turn the heat to the lowest setting to keep the gravy warm.
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15
Slice the meat loaves.
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16
Arrange the sliced loaves alongside the buttermilk potatoes and pour the trinity gravy over both.
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17
Garnish with the scallions and serve.
