Cuban Style Meatloaf
Recipe courtesy of Chef Bren Herrera
Ingredients
1 pound ground beef
1 pound ground turkey
5 cloves garlic, finely minced
1 tablespoon smoked salt
2 teaspoon dried parsley
1 teaspoon freshly grated nutmeg
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin
¾ cup milk
4 medium or large eggs
1 tablespoon brown mustard
2 cups water or Herbed Beef Stock (page 167) or store bought
1 yellow onion sliced
1 bay leaf ground
1 tsp dried oregano
1 tablespoon plus 1 tsp Worcestershire sauce
½ cup ketchup
1 tsp soy sauce
Fresh thyme
Instructions
1. Preheat the oven to 450°F (230°C).
2. In a large mixing bowl, combine the ground beef and turkey, garlic and all of the dried
seasonings, except the bay leaf and oregano. Using your hands blend well.
3. Add the milk, eggs and mustard. Use your hands again or a flat wooden spoon to
incorporate all of the ingredients. Set aside.
4. To form the loaf, you need a sheet and perishable paper. Place meat mixture in middle
panto form loaf. 3” thickness, 7” length and 4”-5” width. Place in oven 375°F until
temperature. Remove from the oven and set aside. In a small sauté pan add onions, oil,
salt and pepper. Cook onions until tender.
5. In a small mixing bowl, blend the cooked onions, ketchup, soy sauce and Worcestershire.
Spread the mixture all over the loaf, covering the sides. Bake for 15 minutes, or until the
glaze has caramelized and temperature hits 475°F.
