Cuban Meatloaf Surprise Rsc
Infused with the soulful flavors of Cuban cuisine, this Cuban Meatloaf Surprise is a deliciously unique twist on a comfort food classic. Featuring a hearty blend of ground beef and pork, aromatic sofrito-style vegetables, and warm spices like oregano and cumin, this meatloaf is anything but ordinary. The “surprise” lies in its sweet and savory core—a layer of tender, ripe plantains tucked inside for a bold flavor contrast that’s both unexpected and delightful. Topped with a tangy glaze made from ketchup, brown sugar, and white vinegar, this dish strikes the perfect balance of sweet, smoky, and savory. Ready in just over an hour, it’s an easy family dinner idea that pairs beautifully with white rice, black beans, or a fresh green salad for a complete Cuban-inspired feast.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 small, finely chopped green bell pepper
- 2 large eggs
- 1 cup breadcrumbs
- 0.25 cup milk
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 ripe, peeled and cooked (boiled or lightly fried) plantains
- 0.25 cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon white vinegar
Instructions
Preheat your oven to 375°F (190°C). Grease a loaf pan with cooking spray or lightly coat it with oil.
In a large mixing bowl, combine the ground beef and ground pork. Add the chopped onion, minced garlic, and chopped green bell pepper. Mix lightly to combine.
In a separate small bowl, beat the eggs. Add the breadcrumbs, milk, tomato paste, oregano, cumin, salt, and black pepper. Stir until fully combined.
Pour the egg and breadcrumb mixture into the meat mixture. Use your hands to gently mix everything until just combined. Do not overmix to avoid a dense meatloaf.
Take half of the meat mixture and press it evenly into the bottom of the prepared loaf pan. Make a shallow groove in the center to create space for the plantain filling.
Place the cooked plantains in a single layer over the pressed meat mixture. If needed, trim the plantains so they fit neatly in the pan.
Cover the plantains with the remaining meat mixture, pressing gently to evenly distribute and seal the edges.
In a small bowl, whisk together the ketchup, brown sugar, and white vinegar. Spread this glaze evenly over the top of the meatloaf.
Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until the internal temperature reaches 160°F (70°C) on a meat thermometer.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, making it easier to cut.
Serve warm, garnished with fresh parsley if desired. Pair with white rice, black beans, or a simple salad for a complete Cuban-inspired meal.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 17.7 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
