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Picadillo Meat Loaf

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
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    6 servings

Ingredients

  • 1 large 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°.

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