Caribbean Meat Loaf

Name: Caribbean Meat Loaf (Butifarrón Sabroso)
Yield: Serves 6 to 8
Cuisine: Puerto Rican
Ingredients: 3 onions, peeled and sliced; 1 can (10½ ounces) tomato soup; ¼ cup lard or vegetable oil; Flour (to coat Meat Loaf); ¼ cup tomato sauce; ¼ cup lard or vegetable oil; ½ teaspoon whole dried orégano, crushed; 2 teaspoons salt; 1 egg; Flour (to coat Meat Loaf); 1 onion, peeled, ground or finely chopped; 4 fresh culantro leaves, ground or finely chopped; 1 ounce salt pork, washed, ground or finely chopped; 2 ounces lean cured ham, washed, ground or finely chopped; 1 cup water; 1 green pepper, seeded, ground or finely chopped; 2 sweet chili peppers, seeded, ground or finely chopped; 2 cloves garlic, peeled, ground or finely chopped; 1½ pounds lean ground beef; 3 slices sandwich bread, crusts trimmed

Butifarrón Sabroso

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1½ pounds lean ground beef

Americas
Main course
Puerto Rico
Caribbean

Method

Put meat into a bowl.
Apart, crumble bread over water and soak. Mix until well blended. Squeeze to drain excess water. Add soaked bread to bowl and mix.
Add ingredients included in C and D, and mix. Turn mixture into a loaf and coat lightly with flour.
In a caldero, heavy kettle or frying pan, heat fat and brown l