• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Colombian Meatloaf (Carne Afanda)

    Colombian meatloaf (carne afanda) is cooked low and slow on the stove top by turning it on each side until fully cooked and juicy. The sauce that cooks with the meatloaf is a simple mixture of chopped tomatoes, onions, and oregano. Hogao, a tomato and onion based sauce, is added to the ground beef mixture. Add chopped sweet plantain for a Latin twist on this traditional American meal. Garnishing with freshly chopped cilantro is the cherry on top!

     


    Ingredients
    Meatloaf
    1
    pound
    ground beef
    1/4
    cup
    hogao (ingredients as follows)
    1
    egg, lightly beaten
    1
    scallion, finely chopped
    1
    tablespoon
    all purpose flour
    1/4
    cup
    plain breadcrumbs
    1/4
    cup
    ripe plantain, finely cubed
    2
    tablespoons
    canola oil or achiote oil (for color)
    2
    plum tomatoes, chopped
    1
    yellow onion, chopped
    1
    tablespoon
    white distilled vinegar
    1
    cup
    beef broth
    1
    pinch of oregano
    *
    Salt and pepper, to taste
    Hogao
    1
    plum tomato, peeled and finely chopped
    1
    scallion, finely chopped
    1/4
    onion, finely chopped
    1/4
    red bell pepper, finely chopped
    1
    garlic clove, finely chopped
    1
    tablespoon
    canola oil or achiote oil (for color)
    *
    salt, pepper, and cumin, to taste
    Directions
    For the hogao: In a small sauce pot heat the oil. Sauté for 10 minutes the chopped plum tomato, scallion, onion, red bell pepper, garlic, salt, pepper, and cumin.
    Add 1/4 cup water and cook covered for 10 minutes or until the hogao is liquidy and the vegetables are very tender. Turn heat off, set aside to cool completely.
    For the meatloaf: Preheat oven to 350 degrees Fahrenheit.
    In a medium nonreactive bowl add the ground beef, hogao, egg, scallion, flour, breadcrumbs, ripe plantain, salt, and pepper. Combine thoroughly.
    Pack this mixture in a pre greased 10 inch loaf pan.
    Place in the oven and bake for 1 hour.
    As the meatloaf is cooking begin by making the sauce. In a medium sauce pot heat the oil.
    Sauté the chopped tomatoes, onion, oregano, salt, and pepper for 10 minutes.
    Add in the vinegar and beef broth and cook for another 10 minutes.
    Turn heat off and let cool slightly. Add the sauce in a blender and puree until smooth or to desired consistency. Set aside.
    Once the meatloaf is cooked. Set aside to rest for 10 minutes before cutting.
    Serve meatloaf slices with sauce and any side of vegetables and rice.

    The base number of servings for this recipe is 4
    OK

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