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.