Albondigón Recipe (Dominican, Latino, or Spanish Meatloaf)

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

1¼ pound bacon ([0.56 kg] divided)

1 red onion (medium)

3 garlic cloves

2 teaspoons salt

1 teaspoon black pepper (freshly cracked)

½ teaspoon oregano (dry, ground)

¼ cup tomato sauce

1 pound minced beef ([0.45 kilos], you can use half and half ground beef and ground pork)

1 egg (medium)

1 tablespoon minced curly parsley (plus more for garnish)

½ red bell pepper (minced)

1 tomato (minced)

Instructions

1. Preparing

Preparing

Heat oven to 350ºF [175 ºC]. Spread the bacon covering the bottom and sides of a medium bread mold. Set aside two strips of bacon for later use.

2. Seasoning the meat

Seasoning the meat

Mince the remaining bacon. In a large bowl, combine the bacon, onion, garlic, salt, pepper, oregano, and tomato sauce with the minced beef. Knead with your hands to mix thoroughly (remember to wash your hands carefully before and after to prevent cross-contamination).Mix in the egg with a spatula, followed by parsley, bell pepper, and tomato, and mix until combined.

3. Making the albondigón

Making the albondigón

Place the meat mixture beef in the bread mold, and form an elongated meatball on top of the bacon. Wrap the meatball with the bacon, making sure the slices of bacon overlap.

4. Cooking

Cooking

Cover the mold tightly with aluminium foil and cook in the oven for 25 mins.Remove from the oven and discard the aluminum foil. Return to the oven and increase heat to 450 ºF [230 ºC]. Cook for another ten minutes, or until the bacon turns golden brown and has crispy edges.

5. Serving

Serving

Let it rest for five minutes before slicing, garnish with parsley, then serve.

Nutrition

• Calories: 923 kcal
• Lipides Totaux: 80 g
• Lipides Saturés: 28 g
• Cholestérol: 215 mg
• Sodium: 1986 mg
• Glucides Totaux: 8 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 3 g
• Protéines: 40 g