Recipe

Cuban Meatloaf

Recipe
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Photo by thirschfeld

This recipe was entered in the contest for Your Best Meatloaf
Chef
thirschfeld's Notes: This is named after the sandwich not the cuisine. I love Cuban food and I have my time in New York City to thank for that. I had no idea how good Cuban food was until then. I had no clue...
This is named after the sandwich not the cuisine. I love Cuban food and I have my time in New York City to thank for that. I had no idea how good Cuban food was until then. I had no clue that this sandwich even existed until I walked into a Cuban deli and got my first taste of the ultimate ham and cheese, and then I made this meatloaf or I should say hamloaf. If you like ham and cheese you will find yourself craving this meal. I serve it with Cuban Black Beans and Fried Plantains but it is equally at home with mac' n' cheese and stewed green beans, for that matter tomato soup. I make this in a pie pan for a reason. It is the topping to meat ratio. The flatter the meatloaf the more topping, and the topping is as important as the meatloaf, or at least to my mind it is.

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Serves 6-8

1 1/2 pound ground pork Ask a question about this ingredient

1 pound ham, 1/4 inch cubes Ask a question about this ingredient

1/2 cup cucumber, peeled and 1/4 inch dice Ask a question about this ingredient

1 cup comte, gruyere or emmanthaler cheese, grated Ask a question about this ingredient

1/2 cup plain bread crumbs Ask a question about this ingredient

3 tablespoons whole milk Ask a question about this ingredient

1 egg Ask a question about this ingredient

2 teaspoons kosher salt Ask a question about this ingredient

1/2 teaspoon black pepper Ask a question about this ingredient

. Ask a question about this ingredient

1/2 cup comte grated Ask a question about this ingredient

1 tablespoon unslted butter, melted Ask a question about this ingredient

1/2 cup plain bread crumbs Ask a question about this ingredient

3 tablespoons Yellow mustard, not Dijon, maybe Nathans hot dog mustard Ask a question about this ingredient

kosher salt and pepper Ask a question about this ingredient

Pre heat the oven to 350 degrees. Place the breadcrumbs, milk and egg into a mixing bowl and mix to combine. Once the bread crumbs have absorbed liquid add the ham, pork, cucumber and 1 cup of comte cheese. Season with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper. Mix with your hands, paddle attachment of a mixer or a spatula but mix it well. In another bowl combine the 1/2 cup of comte, 1/2 cup of bread crumbs and the melted butter and mix. Season it with salt and pepper. Grease a 10 inch round and 2 inch deep pie plate. Place the ground meat mixture into the pie plat and flatten it to fit. Using a spatula spread the 3 tablespoons of mustard evenly across the meatloaf and then spread the bread crumbs evenly across the top too. Bake for 1 hour and 15 minutes and them check to see that it is done. If not cook a 15 more minutes. Let rest for 10 minutes. Slice into wedges and serve.
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5 Comments on Cuban Meatloaf

Kristen is the Senior Editor of food52.

added over 2 years ago

This is a fascinating recipe and true celebration of pork, the greatest of all meats. I'm puzzled by the cucumber but I trust you, thirschfeld. What effect does it have in your loaf?

thirschfeld added over 2 years ago

Well the cucumber in the loaf acts as the pickle does on the cuban sandwich. In this loaf, however, I think it brings out the essence of the pork almost like salt enhances flavor.