Cuban Meatloaf

By CathyD

Ingredients

• 1 1/2 teaspoons fresh oregano, coarsely chopped
• 1 tablespoon minced garlic
• 1/2 cup sliced, stuffed green olives
• 1 lb lean ground beef (7% fat)
• 2 (4.25-oz) cans deviled ham (or cooked ham)
• 1 cup cracker meal, divided
• 3 large eggs (or 3/4 cup egg substitute), divided
• 1/4 cup presliced green onions
• 1 1/2 teaspoons ground cumin
• 3 hard boiled eggs
• 1 cup sofrito
• 1/2 cup water

Details

Servings 8
Preparation time 25mins
Cooking time 70mins
Adapted from publix.com

Preparation

Step 1

1.Preheat oven to 425°F. Chop oregano; place in medium bowl with garlic and olives. Stir in ground beef, ham, 3/4 cup cracker meal, 2 raw eggs, onions, and cumin until thoroughly blended.
2.Divide meat mixture in half; form into 2 (8- x 4-inch) rectangular loaves. Place 1 loaf in 2-quart (or larger) baking dish. Arrange 3 boiled eggs, end to end, down center of meatloaf. Top with other loaf, then pinch edges of meat tightly to seal closed (wash hands). Brush with remaining egg and top with remaining 1/4 cup cracker meal; bake 20 minutes.
3.Combine sofrito and water. Reduce oven temperature to 375°F. Pour one-half of sofrito mixture over the meatloaf; bake 35–40 more minutes or until meatloaf is 160°F. Remove meatloaf from oven; let stand 5 minutes to cool. Slice and serve with remaining sauce.