You can find numerous recipes for Picadillo throughout most Latin American, Caribbean and Spanish-speaking countries. They're all a little different so I decided to add that picadillo flavor to my meat loaf recipe. —Vivian Levine, Summerfield, Florida
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- 1 egg, lightly beaten
- 1/4 cup dry red wine or beef broth
- 2 tablespoons red wine vinegar
- 1 can (4 ounces) chopped green chilies
- 1/2 cup dry bread crumbs
- 1/2 cup chopped onion
- 1/3 cup raisins
- 1/4 cup oil-packed sun-dried tomatoes
- 3 tablespoons chopped pimiento-stuffed olives
- 1-1/2 teaspoons brown sugar
- 1 garlic clove, minced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 4 drops hot pepper sauce
- 1 dash ground cloves
- 1-1/2 pounds lean ground beef (90% lean)
- In a large bowl, combine the first 15 ingredients. Crumble beef over mixture and mix well.
- Shape into a loaf and place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until no pink remains and a thermometer reads 160°. Or, before baking, cover and freeze for up to 3 months.
- To use frozen meat loaf: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until no pink remains and a thermometer reads 160°. Yield: 6 servings.
Originally published as Picadillo Meat Loaf in TasteofHome.com 2017
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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