This recipe is from an Argentinian nun who has told us, the readers of her cookbook, that this is a recipe from her mother. Now I have never bee fan of meatloaf but I do know that Argentinians are very particular about meat. They know how to prepare it. I figured it was worth a shot! The result of the recipe is that my husband and I are big fans of meatloaf.
1 kg of finely ground meat (Ask your butcher to grind it twice)
1 onion, chopped
½ red pepper, chopped
1 cup of bread crumbs (I ran out of bread crumbs so I used oats instead!)
1 tablespoon of mustard (I used Dijon and used 2 tablespoons)
1 carrot, chopped
200 g of “tomate frito” Tomate Frito is usually a tomato sauce with onion. I make my own. You chop up one small onion, fry it with olive oil and a clove or 2 of garlic. When they are more transcluscent, add in about 5 chopped medium sized tomatoes. Let cook together over low medium heat and when you see the tomatoes are cooked through, blend them together with a hand beater. You will get a delicious “tomate frito” Alternatively, you can get a mild flavoured can of tomato sauce.
1/4 cup white wine (You can also use vermouth)
1/4 cup beer
1 laurel leaf
On low medium heat, fry half of the onion and all of the carrot. Add the laurel leaf and salt and stir frequently until soft.
Add the wine, the “tomate frito” and cook on low heat until the liquid reduces and it is more like a chunky sauce.
Preheat oven to 190°
As it is cooking, prepare the meat. Put it in a bowl, add the chopped pepper, the rest of the chopped onion, the mustard, salt,pepper, bread crumbs and eggs. Mix well. Add the beer and incorporate well.
Grease a large mold with olive oil. Place the meat in the mold and place in the oven for 30 minutes.
Serve each slice with the tomato mixture. It is excellent.
Serve with vegetables such as broccoli and mashed potatoes.
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