Eat, Drink & Be Merry: Stuffed Cuban Meatloaf

1 pound ground beef
1/2 pound of ground pork
1 large yellow onion, chopped
1 medium green bell pepper, chopped
2-4 garlic cloves, minced
2 small pinches of salt
1/4 cup dry white wine or Vino Seco
2 tablespoons tomato paste
2 tablesspoons Cuban sazón completa {you can make your own*}
1/2 cup finely grated Cuban cracker or panko breadcrumb
1 egg
Grated zest and Juice of 1 lime

For the stuffing
4 large soft boiled eggs {how to make the perfect soft boiled egg*}

1 7 ounce can of pimientos

10 small Spanish manzanilla green olives - pitted and stuffed with pimientos

For the topping over the meatloaf
1 pimiento, chopped until it is pulped
8 small Spanish Manzanilla green olives, finely minced
2 tablespoons tomato paste
1 teaspoon brown sugar
2 -3 tablespoons white wine

Heat a skillet over medium heat, add oil, onion, pepper, garlic and salt, stirring frequently, cook for 7-10 minutes until the vegetables are well softened. Deglaze pan with 1/4 cup dry white wine, add tomato paste, allow to cook for 1 minute. Remove from heat and allow to cool enough that you can handle it with your hands.

To the ground meats add, the sazón, grated cracker, egg, lime zest and juice, and the cooled vegetable mixture. mix through using your (clean) hands. Do not overwork the meat.  Keep light and loose.

Preheat oven to 350 degrees

To stuff the meatloaf lay out a 1" thickness of beef mixture on to a sheet pan, and shape into a loaf, about 8" long by 4" wide. Make a small "well" about 1/2 in from the  edge. Place eggs one behind the other, over each egg with a piece of pimiento (like a blanket), add an olive on either side of the top and bottom of egg. Carefully start covering the eggs with the remaining meat mixture, shape it into a dome shape.

To make the topping blend all the topping ingredients together and spread over top and sides of meatloaf.

Place in preheated oven, cook for 50-60 minutes, making sure to rotate your baking sheet halfway through the cooking process. Let the meatloaf rest for 15 minutes before cutting into it.


Leave a comment:

· Subscribe to comments
Be the first to comment here!