Ingredients for Cuban Meatloaf Surprise Rsc
- 1 pound ground beef
- Red Bell Pepper
- Green Bell Pepper
- Yellow Onion
- Garlic Cloves
- Tomato Sauce
- 2 tablespoons extra virgin olive oil
- Salt
- Oregano
- Cumin
- Black Pepper
- 1 large egg
- Plantain
- Reynolds Wrap Foil
- Monterey Jack Cheese
- Cinnamon
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How to Make Cuban Meatloaf Surprise Rsc
- Preheat oven to 350°F (175°C).
- In a medium saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 medium red bell pepper (chopped), 1 medium green bell pepper (chopped), and 1 medium onion (chopped).
- Cook until the onions are translucent and softened, about 5-7 minutes. Add 2 cloves of minced garlic.
- Stir and cook for 1 minute, stirring frequently. Do not allow garlic to burn.
- Add 4 ounces (1/2 cup) of tomato sauce, 1 teaspoon ground cumin, 1/2 teaspoon ground oregano, 1/4 teaspoon ground black pepper, and a pinch of cayenne pepper (optional). Cook and stir for 1 minute.
- Remove from heat and let cool completely.
- Peel and slice 4 ripe plantains into 1/2-inch thick rounds. Sprinkle with 1/2 teaspoon of ground cinnamon.
- In a large bowl, combine 1 pound ground beef, the cooled tomato sauce mixture, and 1 large egg. Gently mix to combine.
- Divide the meat mixture into four equal portions.
- Pat each portion into a thin patty. Place a plantain round in the center of each patty. Sprinkle with 1 tablespoon of shredded cheese (Monterey Jack or your favorite). Wrap the meat around the plantain, ensuring no seams are open.
- Cut four 12-inch strips of aluminum foil. Place each meatloaf on a separate foil sheet.
- Drizzle each meatloaf with 1 tablespoon of remaining tomato sauce.
- Loosely wrap the foil around each meatloaf, sealing the edges to create a packet.
- Place the foil packets on a baking sheet and bake for 60-70 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
45g
Fat
54g
Carbs
7g
