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Cuban Meat Loaf (Randy Tite)


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  • 3/4 pound Creekstone Farms Black Angus ground beef
  • 1/4 pound cooked ham (ground)
  • 4 raw eggs
  • 3 hard boiled eggs
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 tablespoon minced garlic
  • 1-3/4 cups cracker meal (or crushed Cuban crackers or soda crackers)
  • 20 green olives with pimiento
  • 2 tablespoons olive oil
  • 1 onion diced



Step 1

Meat Loaf Sauce:

1/2 teaspoon minced garlic
1/4 teaspoon oregano
1/4 teaspoon ground bay leaves
2 tablespoons tomato sauce
1/2 cup white wine

Mix the beef and ham together and add two beaten eggs, salt pepper, oregano, cumin, garlic and onion. Mix well, add enough cracker meal to make the meat hold its shape (3/4 a cup or so), and form the mixture into a large loaf.
Open the loaf by cutting it across. Place the three hard boiled eggs down the center and line the olives on both sides of them. Close the loaf tightly and roll into a cylindrical shape. Roll the loaf in the other two beaten eggs and then the cracker meal three times until all the cracker meal has been used. In a large skillet, brown the loaf in the heated oil. It is best to try to brown the ends of the loaf first.
After the loaf is browned, begin prepared the salsa (sauce). Pour the sauce over the loaf and simmer for about 45 minutes, turning it once or twice (or bake in an oven at 350 degrees). After the loaf is well done, remove from the heat. Serve hot, accompanied by the hot sauce. Or allow the loaf to cool to room temperature, then refrigerate and serve sliced cold in sandwiches.
To make the sauce for the meat loaf, combine ingredients and mix well.
Makes 4 to 6 servings.

Not just another meatloaf, but a meatloaf rich in flavor that could only come from the happy marriage of two traditions. Try this new twist on an old favorite. It’s a main course with a Latin flair that is sure to please.

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