Meatloaf recipe with cornmeal
Ingredients to make Meatloaf with cornmeal:
- 1/2 kg of coarse cornmeal
- 1/2 kg of ground beef
- 1/2 kg of ground pork
- 1 medium red onion chopped
- 1 red and one green bell pepper
- 5 or 6 sweet peppercorns
- 2 very large garlic cloves
- 1/3 portion of a bundle of parsley and equally cilantro
- 2 tablespoons tomato paste
- Spicy to taste
- 1/2 teaspoon grated ginger
- approximately 3 tablespoons of olive oil
- 1 large lemon
- Salt to taste
- oregano to taste
- cumin to taste
- 1 cup broth
How to make Meatloaf with Cornmeal:
- Soak cornmeal no less than 30 minutes before cooking
- Add the oil, garlic and pepper, previously crushed in a mortar with salt, to a deep frying pan, add the chili peppers, parsley and coriander, and fry for 3 or 4 minutes
- Add the meats and lemon and stir until the vegetables and meats release their juices, then add the tomato paste stirring the salty corn meal cake stir-fry with the help of a wooden spoon until the meat is cooked
- Add a medium cup of broth and let the sauce cook over low heat for approximately 10 minutes, then remove from heat and cover tightly so that odors do not escape.
- Cook the cornmeal in a cauldron with water, salt and two tablespoons of oil, adding water until it reaches two inches above the flour, and cook over low heat, stirring from time to time, avoiding sticking.
- When the flour begins to make holes, move several times until it dries enough.
- In a deep bowl, spread a little butter and add 1/3 of the flour. Pour the meat on top, wait 5 minutes, cover the entire meat pastry with the rest with the flour, and arrange so that it is sealed around the edges.
