Puerto Rico Meatloaf
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.
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Puerto Rico Meatloaf
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Puerto Rico Meatloaf
This recipe is from Kathy Perez who made this wonderful meatloaf.
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Servings : 6
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.
Nutrition
Calories: 260kcal | Carbohydrates: 9g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 660mg | Potassium: 300mg | Fiber: 0g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 1.3mg | Calcium: 63mg | Iron: 2.2mg
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Course: Main Course
Cuisine: American
Puerto Rican meatloaf includes sofrito 2 tablespoons
THIS IS NOT PUERTO RICAN MEATLOAF!
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.