• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 3
    OK

    Mini Meatloaf over Truffle Crème Yuca topped with Smoky BBQ Sauce

    Mini Meatloaf over Truffle Crème Yuca topped with Smoky BBQ Sauce brings together hearty ingredients and increduble flavor thanks to a hearty mini meatlof, a slightly sweet chipotle panela sauce, and creamy truffled yuca.


    Ingredients
    For the Yuca
    1
    18 ounce bag GOYA frozen yuca
    1
    tablespoon
    GOYA minced garlic
    1
    envelope GOYA chicken bouillon
    8
    ounces
    heavy cream
    1
    tablespoon
    GOYA extra virgin olive oil
    *
    truffle oil to taste
    For the Sauce
    1
    tablespoon
    GOYA corn oil
    1
    tablespoon
    GOYA minced garlic
    1
    cup
    GOYA tomato sauce
    1
    tablespoon
    Dijon mustard
    1
    tablespoon
    Goya red wine vinegar
    1
    tablespoon
    worcestershire sauce
    1
    tablespoon
    GOYA chipotle sauce
    1
    envelope GOYA Sazon with Cilantro and Achiote
    2
    tablespoons
    GOYA panela or to taste
    1
    tablespoon
    GOYA honey
    1
    teaspoon
    GOYA adobo
    For the Meatloaf
    6
    ounces
    GOYA tomato sauce
    2
    tablespoons
    brown sugar
    1/2
    tablespoon
    GOYA adobo
    1
    teaspoon
    Dijon mustard
    2
    ounces
    worcestershire sauce
    1
    tablespoon
    GOYA Sazon
    1 1/2
    pounds
    meatloaf mix (ground beef, veal and pork)
    1
    cup
    GOYA breadcrumbs
    1
    cup
    finely diced onion
    1
    egg, beaten
    1
    teaspoon
    GOYA minced garlic
    Directions
    Make the yuca: In a deep pot with hot water cook the yuca till tender and drain. Mash the yuca, mix with the rest of the ingredients, and reserve till ready.
    Make the sauce: combine all the ingredients in a sauce pan set over medium high heat, and cook for ten minutes until sauce is thickened.
    Make the meatloaves: Heat oven to 400˚F. In small bowl, mix together tomato sauce, brown sugar, adobo, mustard, worcestershire sauce, and sazon; set aside.
    In large bowl, mix together meatloaf mix breadcrumbs, onions, beaten egg, garlic and sauce mixture until well combined. Form into 6 mini meatloaves.
    Place mini meatloaves into greased muffin tins, cover with foil; cook until internal temperature registers 165˚F on quick read thermometer, about 45 min. Serve with sauce and mashed yuca.

    The base number of servings for this recipe is 3
    OK

    Categories 

    BeefPork

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