This recipe came from a friend of my mother’s when growing up. This is a staple in the Puerto Rican diet. What makes this different is that you don’t really cook it in a loaf pan, like you would in many recipes. This meat loaf is a little looser, but still just as tasty. This recipe is by Kathy Perez. Topeka, KS. 1972.
Puerto Rico Meatloaf
Puerto Rico Meatloaf
Ingredients
- 1 pound ground meat
- 1 egg
- 1/2 cup chopped onion
- 1 teaspoon garlic salt
- 1/2 teaspoon parsley
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 tablespoon mustard
- 2 beef boullion cubes
- 1 tablespoon Worcestershire sauce
- 5 carrots cut lengthwise
- 1 can tomato juice
- 2 medium potatoes
Instructions
- Mix together, packing together firmly. Roll in seasoned flour with paprika, salt, and pepper. Brown in electric skillet, browning on all sides. Add: 2 beef bullion cubes 1 tablespoons Worcestershire sauce 5 carrots but lengthwise 1 can tomato juice 2 medium potatoes Cook covered all together with meat for about 1 hour and 15 minutes, or until well done.
Rainbow ortiz
Puerto Rican meatloaf includes sofrito 2 tablespoons
JUDY
THIS IS NOT PUERTO RICAN MEATLOAF!
Stephanie
Thank you for making this clear. This was the recipe, and the title that it was given 40 years ago. Since I can’t get a hold of Kathy Perez, I am going to leave it called this. I hope you can understand.