Starters & Salads
The Ultimate Meatloaf
Meatloaf with a GOYA® Twist!The secret to Meatloaf that’s brimming with flavor: GOYA® Adobo All-Purpose Seasoning with Pepper. This special mix of black pepper, oregano and other Latin spices transforms your already-tasty dinner staple into an unforgettable main dish. For a meal that’s sure to make your family smile, try GOYA® Meatloaf tonight! A simple shake is all it takes!
Prep time: 10 min.
Total time: 2 hrs.
1 can (8 oz.) GOYA® Tomato Sauce
2 tbsp. brown sugar
1½ tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
1 tsp. Dijon mustard
1½ lbs. meatloaf mix (ground beef, ground veal and ground pork)
1 cup GOYA® Breadcrumbs made with Sazonador Total
½ cup onions, finely diced
1 egg, beaten
1 tbsp. GOYA® Minced Garlic
|1.||Heat oven to 400˚F. In small bowl, mix together tomato sauce, brown sugar, 1 tbsp. Adobo and mustard; set aside.|
|2.||In large bowl, mix together meatloaf mix, ¾ cup tomato sauce mixture, breadcrumbs, onions, beaten egg, garlic and remaining Adobo until well combined. Form meat mixture into oblong loaf shape. Transfer meat to greased 2-lb. loaf pan; cover with foil.|
|3.||Cook until internal temperature registers 155˚F on quick-read thermometer, about 1 hour 15 minutes.|
|4.||Remove pan from oven; discard foil. Carefully drain and discard fat in pan. Heat broiler. Spoon remaining tomato sauce mixture on loaf. Cook until sauce turns dark golden brown and internal temperature registers 165°F on quick-read thermometer, about 10 minutes more. Remove from oven; let rest 10-15 minutes.|
|5.||To serve, slice meatloaf into 6 portions; serve warm.|
Perfectly Portioned Meatloaf
For individual meatloaves that cook quickly, form meat mixture into six 4-oz. meatball shapes. Place meatloaf balls into greased muffin tins, cover with foil; cook until internal temperature registers 165˚F on quick read thermometer, about 45 min. Then follow step 4 (above). Serve by placing each mini meat loaf on plate.