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Mercedes Gonzalez's See Me Not Meatloaf

See Me Not Meatloaf Mercedes Gonzalez
Meatloaf with Spanish Flare
skill level
Easy
time
60-120min
servings
8
cost
$
Contributed by :
Pork, veal, and beef get a hint of spice from sofrito.
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ingredients
  • For the Meatloaf:
  • 3/4 pound ground Pork
  • 3/4 pound ground Veal
  • 3/4 pound ground Beef
  • 2 tablespoons Sofrito Mix
  • 2 Garlic cloves
  • 1 teaspoon Salt
  • 1 pinch ground Pepper
  • 2 Eggs
  • 1/2 - 3/4 cup Bread Crumbs
  • 1/2 cup Milk
  • 1/2 cup Parmesan Cheese (grated)
  • Ketchup to cover meatloaf
  • Hot Water
  • For the Sofrito:
  • 2 tablespoons Vegetable Oil
  • 2 large White Onions (quartered)
  • 1 Green Bell Pepper (stems; seeds; and ribs removed)
  • 1 Red Bell Pepper (stems; seeds; and ribs removed)
  • 6 Garlic cloves (peeled)
  • 1 teaspoon dried Oregano
  • 1/2 teaspoon freshly ground Black Pepper
  • 1 bunch fresh Cilantro (leaves and stems roughly chopped)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    For the Meatloaf: Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
  • 2
    3/4 pound ground Pork
    3/4 pound ground Veal
    3/4 pound ground Beef
    2 Eggs 
    1/2 - 3/4 cup Bread Crumbs 
    1/2 cup Milk 
    1/2 cup Parmesan Cheese (grated) 
    1 teaspoon Salt 
    1 pinch ground Pepper 
    2 Garlic cloves 
    2 tablespoons Sofrito Mix
    Ketchup to cover meatloaf
    In a large bowl gently mix meat, eggs, breadcrumbs, milk, cheese, salt, pepper, garlic. Once combined mix in the cooled sofrito. Shape mixture into a loaf on the prepared baking sheet. Spread ketchup on the top of the loaf and place in preheated oven.
  • 3
    Hot Water
    Put heated water in an oven-proof bowl. Place in oven on a lower rack.  Cook for approximately 45 to 60 minutes.  
  • 4
    2 tablespoons Vegetable Oil
    2 large White Onions (quartered)
    1 Green Bell Pepper (stems; seeds; and ribs removed)
    1 Red Bell Pepper (stems; seeds; and ribs removed)
    6 Garlic cloves (peeled)
    1 teaspoon dried Oregano
    1/2 teaspoon freshly ground Black Pepper
    1 bunch fresh Cilantro (leaves and stems roughly chopped)
    For the Sofrito: Coarsely puree all the ingredients in a food processor. Heat oil in a large skillet over medium. Add mixture and cook until most of the moisture has cooked off and the sofrito is golden brown in color, about 15 minutes. Set aside to cool.
 
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