Barbara was a Practical English for Success (PES) volunteer serving in a city in Magdalena, Colombia.
This is a variation of my mom’s classic meatloaf recipe. It’s great as a leftover – reheated alone or in a meatloaf sandwich.
Suggested side dishes: baked or mashed potatoes, baked squash, Carrots Vichy.
Note: since ground pork here has no spices added, be sure to be liberal with the spices. And be inventive – use what you have in your cocina.
- 1 pound ground beef
- 1 pound ground pork (I asked the butcher to grind it for me to make “cerdo molida”)
- 1 egg
- 1 onion, chopped
- Optional: 1 diced apple, zucchini, or carrot (peeled and cored if it’s an apple)
- 1-5 cloves of garlic, minced
- 1 cup grated bread, rolls (I like to use whole wheat or multi-grain) or uncooked oatmeal
- Salt and pepper to taste
- 2 tsp of each: paprika, garlic powder, cumin, basil, oregano
- ½ cup ketchup or tomato sauce
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ground meats, egg, onion, garlic, and bread or oatmeal.
- Add ketchup, salt, pepper and spices.
- Mix thoroughly – I like to use my hands to combine all ingredients thoroughly. It should be fairly mushy.
- Place in a bread pan or on a baking dish. It keeps its shape pretty well so no worries.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
- Serve with ketchup.
I made these for Christmas 2016 in Colombia. Delicioso!
For the baking pan
- ¼ cup butter and 2 tablespoons sugar
- 1 Tablespoon yeast
- ½ cup warm water
- 1 cup sugar
- ½ cup scalded milk
- 1/3 cup butter, melted
- 1 teaspoon salt
- 1 egg
- 4 cups flour
For inside the rolls:
- ¾ cup raisins, dried cranberries, and/or nuts
- 2 tablespoons cinnamon
- ¼ cup butter
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 3 Tablespoon hot water
- Prepare a 13×9 inch baking pan by greasing with ¼ cup butter and sprinkle with 2 T sugar
- In a large bowl dissolve the yeast in the warm water and let rest for 10 minutes.
- Add sugar, milk, melted butter, egg and salt and blend thoroughly.
- Add flour and knead for 5 to 10 minutes.
- Cover with plastic wrap or a wet towel and let rise until double. (I let it rise overnight.)
- When the yeast has doubled, punch it down and roll into a 15×9 inch rectangle.
- Sprinkle the rectangle with cinnamon, raisins and/or nuts
- Roll from the long end to form a roll.
- Cut into 12-15 slices, about 1 inch each
- Lay slices, face up into the pan.
- Bake 25-30 minutes in 350 degree Fahrenheit or 175 degree Celsius oven until lightly browned.
- When cool, prepare topping and mix until it’s a thick paste the consistency of thin pancake mix
- Pour or spread topping over the rolls.