Spanish Stuffed Meatloaf
Elevate your weeknight dinners or impress your guests with this hearty and flavorful Spanish Stuffed Meatloaf! This recipe combines a savory blend of ground beef and pork, seasoned with aromatic spices like sweet paprika and cumin, for a rich and satisfying base. The true magic lies inside: a vibrant filling of hard-boiled eggs, pitted green olives, roasted red peppers, and fresh parsley, delivering a burst of color and Mediterranean-inspired flavors in every slice. Topped with a glossy tomato paste glaze, this meatloaf bakes to perfection, creating a juicy, tender centerpiece. Ready in just under 90 minutes, it’s an ideal comfort food dish for family meals or special occasions. Serve this show-stopping meatloaf with roasted vegetables or creamy mashed potatoes for a meal that’s as stunning as it is delicious.
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Recipe Information
Ingredients
- 1.5 pounds ground beef
- 0.5 pounds ground pork
- 1 cup breadcrumbs
- 0.5 cup milk
- 1 large egg
- 3 cloves garlic cloves, minced
- 1.5 teaspoons sweet paprika
- 0.5 teaspoons ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 large hard-boiled eggs
- 0.5 cup pitted green olives, chopped
- 0.5 cup roasted red peppers, sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons tomato paste
- 1 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, paprika, cumin, salt, and black pepper. Mix well with your hands or a spoon until evenly combined.
On a clean surface, lay out a large piece of parchment paper or plastic wrap. Transfer the meat mixture onto it and flatten it into a rectangular shape, about 1/2 inch thick.
Place the hard-boiled eggs in a line across the center of the rectangle. Top with the chopped olives, roasted red peppers, and chopped parsley.
Carefully roll the meat mixture around the filling, forming a log shape. Seal the edges tightly to avoid the filling spilling out during cooking.
If you're using a loaf pan, transfer the meatloaf to the pan. Otherwise, place the meatloaf on the prepared baking sheet.
Mix the tomato paste with olive oil in a small bowl. Brush this mixture over the top of the meatloaf for a shiny glaze that adds extra flavor.
Bake in the preheated oven for 50-60 minutes, or until the internal temperature reaches 160°F (71°C).
Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps retain its shape and juices.
Slice and serve warm. Pair with a side of roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
3396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.7 g | 305% | |
| Saturated Fat | 83.4 g | 417% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 4696 mg | 204% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 24.6 g | ||
| Protein | 200.9 g | 402% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 535 mg | 41% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3258 mg | 69% | |
*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.
