You may remember, in the past…yes, The Goddess is a deity with a past! Everyone has a past, and goddess-willing, it’s interesting and rich with memories. Anyway, there were a couple of posts for Boliche and Boliche, Deconstructed, as well as picadillo. This is simply boliche in meatloaf form. An experiment going deliciously well! You may remember the traditional boliche is an eye of round stuffed with chunks of ham, bell peppers, onion, and green olives, then braised. So, you can see how one might have a vision of this in meatloaf form. The Goddess, as you know, “sees” things from time to time, but that’s another post!
This goes together like any meatloaf—meat, seasonings, binding agents (eggs, breadcrumbs, potato flakes, cornmeal, etc). Get in there with your hands and mix everything together. One thing, I add the diced ham to the meat, not the sauce. It just makes more sense, but I see no reason why you couldn’t add it with the sauce ingredients. For this version, I prefer to shape the mixture into a loaf and chill overnight. Then, I bake it off for dinner the next day. For the sauce, you have two options, as to how you prepare it—
- You can make the sauce by either placing all the sauce ingredients in the skillet and placing the meatloaf on top of it. For this you literally place all the sauce ingredients in the skillet, plop the meatloaf on top and then bake everything together until the internal temperature of the meatloaf reaches 165°F.
- Or you may make the “sauce” in the skillet, after the meatloaf is baked. The latter is made by removing all but 2 tablespoons of fat from the skillet. Add the onion, peppers and garlic; sauté for 2-3 minutes. Add the tomatoes, raisins, oregano, orange zest, if using, and red wine. Bring to the boil; lower the heat to medium and simmer for at least 5 minutes. The mixture should reduce and thicken slightly; stir in the olives and cilantro. Simmer for 1-2 minutes.
Both sauce versions have merit. I usually opt for the first version, as I think it has better all around flavor and frankly it’s just easier.
Now, just slice the meatloaf into about 1/2-inch thick slices and nap with the sauce and a sprinkle of toasted almonds. The almonds are usual, but they add an absolutely delectable textural contrast. And they taste great! I usually serve this with white rice and maybe some black beans on the side.
This is best if the meat and spices are combined and refrigerated at least 3-4 hours (24 hours is even better!) before baking. You can form the loaf the night before and bake it off, the next day.
- 1 pound ground beef
- 3/4 pound ground pork
- 2 eggs
- 1/2 cup dry red wine (or more, if needed)
- 1/4 cup finely minced smoked ham
- 3 tablespoons golden raisins, coarsely chopped
- 2-3 tablespoons milk
- 2 tablespoons dry potato flakes
- 2 tablespoons cornmeal (I use relatively coarse cornmeal)
- 2 tablespoons dried-tomato flakes (or very, very finely minced sun-dried tomatoes)
- 1 1/2 teaspoons Spanish smoked sweet paprika (pimentón dulce)
- 1 1/2 teaspoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon powdered beef base (optional)
- 1 teaspoon onion granules
- 3/4 teaspoon garlic granules
- 1 onion, finely chopped
- 1/2 cup finely diced sweet peppers
- 2 cloves garlic, minced
- 1 15-ounce can fire-roasted diced tomatoes, including juice
- 1/4 cup raisins
- 1/2 teaspoon dried oregano
- 2 teaspoons julienned orange zest (optional)
- 1/4 cup dry red wine or broth (more if needed)
- 1/2 cup sliced pimento-stuffed olives
- 2-3 tablespoons finely chopped fresh cilantro
Combine all the meatloaf ingredients; mix (I use my hands) until thoroughly combined. Place in a bowl (or plastic bag); chill for at least 3-4 hours. Can be made up to 24 hours ahead.
Preheat the oven to 325°F. Remove the meatloaf mixture from the fridge; shape into a loaf or log about 3 inches in diameter. Place in a cast iron skillet (see NOTE) or on a foil-lined (or well-oiled) dish. Bake for about 45-55 minutes or until the internal temperature reaches 160°F. Remove from the meatloaf to a platter; tent and let rest for at least 10-15 minutes.
While the meatloaf rests, remove all but 2 tablespoons of fat from the skillet. Add the onion, peppers and garlic; sauté for 2-3 minutes. Add the tomatoes, raisins, oregano, orange zest, if using, and red wine. Bring to the boil; lower the heat to medium and simmer for at least 5 minutes. The mixture should reduce and thicken slightly; stir in the olives and cilantro. Simmer for 2 minutes.
To serve, slice the meatloaf into 1/2-inch thick slices; top with 2-3 tablespoons of the sauce. Excellent with rice and black beans.
NOTE: I use a cast iron skillet. I then can just make the sauce directly in the pan, so clean up is simpler. Remember, the pan handle will be HOT! This makes excellent sandwiches, either hot or cold! Bring on the beer or wine!
Meatloaf, Cuban-Style Recipe©Marcia Lahens 2019. All rights reserved.
Pretty yummy looking, isn’t it? Yeah, and it tastes as good as it looks!