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Puerto Rico Meatloaf

Puerto Rico Meatloaf - recipe card
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A savory twist on classic meatloaf, infused with Puerto Rican sofrito, olives, and adobo seasoning. This moist, tender loaf gets a sweet-tangy ketchup glaze and pairs perfectly with rice and beans for a comforting island-inspired dinner.

Ingredients

Scale
  • 1 lb ground beef (80/20)
  • 1/2 cup finely diced yellow onion (about 1 small onion)
  • 1/4 cup finely diced green bell pepper
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely diced Roma tomato (about 1 small tomato)
  • 1 tbsp olive oil
  • 1/2 cup plain breadcrumbs
  • 1 large egg, lightly beaten
  • 1/4 cup whole milk
  • 1 tsp adobo seasoning
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup sliced pimento-stuffed green olives, drained
  • 1/2 cup canned tomato sauce
  • 2 tbsp ketchup (for glaze)

Instructions

  1. Preheat your oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or lightly grease a 9×5-inch loaf pan; set aside. This neutral heat ensures the meatloaf cooks evenly without drying out.
  2. In a medium skillet, heat 1 tablespoon olive oil over medium heat until shimmering. Add the finely diced onion and bell pepper; cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant, then stir in the diced tomato and cilantro. Cook for another 2 minutes, letting the tomato release its juices and reduce slightly. Transfer the sofrito mixture to a plate and let cool completely to room temperature — hot sofrito will melt the fat in the ground beef and make the meatloaf greasy.
  3. In a large mixing bowl, combine the ground beef, cooled sofrito, breadcrumbs, beaten egg, whole milk, adobo seasoning, black pepper, sliced olives, and tomato sauce. Use your clean hands to gently mix everything together until just incorporated; do not overmix, or the meatloaf will become dense and tough. The mixture should be moist but hold together when pressed.
  4. Turn the meat mixture out onto the prepared baking sheet and shape it into a loaf approximately 8 inches long, 4 inches wide, and 2 inches high. Alternatively, pack the mixture evenly into the prepared loaf pan, pressing gently to eliminate air pockets. A free-form loaf on a sheet pan promotes better browning and caramelization around the edges.
  5. Place the meatloaf in the preheated oven and bake for 40 minutes. After 40 minutes, remove the loaf from the oven and spread the 2 tablespoons of ketchup evenly over the top and sides using a brush or the back of a spoon. Return to the oven and continue baking for another 8 to 12 minutes, until the internal temperature reaches 160°F (71°C) when tested with an instant-read thermometer inserted into the center of the loaf.
  6. Once the meatloaf reaches the target temperature, remove it from the oven and let it rest on the pan for 10 minutes. Resting allows the juices to redistribute throughout the loaf, ensuring each slice stays moist. Do not skip this step, or the meatloaf may fall apart when sliced.
  7. Transfer the meatloaf to a cutting board and slice into 8 even pieces (2 per serving). Serve warm with sides such as steamed white rice, black beans, and a simple salad. Garnish with extra fresh cilantro if desired.
  8. Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices or the whole loaf tightly in plastic wrap and then aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  9. To reheat, place slices on a parchment-lined baking sheet and warm in a 325°F (163°C) oven for 10 to 12 minutes, or until heated through. Alternatively, microwave on medium power in 30-second bursts, but the oven method better preserves the texture.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze: Wrap tightly in plastic wrap and foil, freeze for up to 3 months. Thaw in fridge overnight. Reheat: Oven at 325°F (163°C) for 10-12 minutes, or microwave on medium in 30-second increments. For a spicier kick, add 1/4 teaspoon cayenne pepper or chopped jalapeño to the sofrito.

Nutrition

Keywords: Puerto Rico meatloaf, Puerto Rican meatloaf, carne molida, sofrito meatloaf, adobo meatloaf, Latin meatloaf, Caribbean meatloaf, easy weeknight dinner, ground beef recipe, meatloaf with ketchup glaze

Find it online: https://copycatkitchenco.com/puerto-rico-meatloaf/