Marriage is all about compromise. Likes, dislikes, vacations, family time, friends. But the real challenge is combining food preferences and favorites. I have done my best to learn and try traditional Spanish recipes. We’ve had some great experiences with Paella and garbanzos, but also some epic fails with the basic tortilla de patatas and the empanadilla de pisto, among many others. I have also incorporated some spanish elements to every day dishes, with interesting experiments and a great compilation of lessons learned.
One of the dishes I have never been fan of is meatloaf. It is also one of my husband’s favorite. I don’t know what it is, if it’s the dryness of the meat, the texture or the density of the dish that I don’t like. I spend a LOT of time looking at recipe videos and googling recipes and a while back I saw a Tasty video of four different ways to cook sweet plantain, and there it was: the one way I would actually enjoy meatloaf.
So far I have made a different variations to the recipe, and last week we had what would become part of our family recipe book. Meatloaf wrapped with sweet plantains and bacon, how not to love it! So, with the risk of sounding cliché, here goes THE ULTIMATE MEATLOAF RECIPE.
Warning: After this, there is no going back.
- 2 Plaintains (yellow)
- 1 lb Ground Beef
- 2 Eggs
- 3 cloves of garlic
- 1 Red Pepper
- 1/4 cup bread crumbs
- 6 slices of bacon
- Preheat oven to 350
- Slice the plaintains lenghtwise, fry them and set aside.
- Dice the peppers and crush garlic.
- In a deep bowl mix the meat, eggs, bread crumbs, peppers, garlic and seasoning.
- Cover a baking pan with parchment paper and arrange the ingredients.
- First, lay the bacon, then a layer of plantains and finish with the meat mixture. Roll and bake covered for one 45 minutes. Remove the cover, lower the heat to 300 and cook for another 15 minutes.
- Serve with roasted vegetables or a salad.
- You can substitute the meat for pork or turkey