Picadillo Meat Loaf Recipe
Picadillo Meat Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour

Ingredients

  • 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)

Directions

In a large bowl, combine the first 15 ingredients. Crumble beef over mixture and mix well.
Shape into a loaf and place in an 11x7-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

  • 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)
  1. In a large bowl, combine the first 15 ingredients. Crumble beef over mixture and mix well.
  2. Shape into a loaf and place in an 11x7-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.
  3. 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

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