Classic & Creative Cuban Recipes: A Caribbean Cookbook of Tropical Dish Ideas! by Allie Allen

Author:Allie Allen [Allen, Allie]
Language: eng
Format: epub
Published: 2021-08-08T22:00:00+00:00

For the sauce:

1/2 cup of oil, olive

1 minced bell pepper, red

1 minced onion, small

6 to 8 minced garlic cloves

8 ounces of tomato sauce, no salt added

1/2 cup of white wine, dry

1 to 2 cups of water, filtered

Salt, kosher, as desired

1 tsp. of cumin, ground

1/3 tsp. of pepper, black

2 bay leaves, dried

Optional for garnishing: 1/3 cup of peas, sweet

Instructions:

1. Mix the ground meats with paprika, oregano, pepper, salt, garlic, breadcrumbs and eggs. Form into one loaf. Cut the loaf open and add 1 hard-boiled egg.

2. Allow the meatloaf to rest in fridge in cling wrap for 2-3 hours.

3. Heat large-sized frying pan over high heat until very hot. Lower heat level to med-high. Add olive oil and let it heat till it is barely smoking. Carefully brown the loaf of meat on all sides. When the loaf is well-browned, you can set it aside for now.

4. In same pan, begin to form the sauce. Sauté bell peppers and onions till onions are translucent, 5 to 7 minutes or so. Add garlic. Sauté for 1 to 2 minutes till fragrant. Deglaze the pan with wine. Then add water, tomato sauce, bay leaves salt and cumin. Bring mixture to boil.

5. Pour the sauce into a deep pot. Bring to a boil. Add browned meat loaf. Spoon sauce over it. When sauce boils, cover pan. Simmer over low heat for 20-25 minutes.

6. Flip loaf carefully over and spoon the sauce over underside. Simmer for 25 more minutes.

7. Transfer loaf to large-sized plate. Spoon on peas and cilantro. Slice & serve.

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