Mexican Meatloaf with Ranchera Sauce
Albondigón RancheraMexican families like meatloaves just as we do. Sometimes the meat is formed around a stuffing and then it's called Albondigón Relleno or stuffed meatloaf. This south-of-the-border meatloaf gets a flavor boost from the spicy ranchera sauce that's spooned on top. Ranchera sauce is best known as the sauce for Huevos Rancheras, Mexico's most famous egg dish, but the sauce goes well with many other dishes, too.
Ingrediënten
Makes 4 servings
- 1½ pounds lean ground beef
- ½ cup dry bread crumbs
- 2 tablespoons minced onion
- 1 large egg beaten
- ½ teaspoon ground cumin
- ¼ teaspoon dried thyme leaves
- ¼ cup canned tomato sauce
- 1 teaspoon red wine vinegar
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- Ranchera Sauce
Instructies
- Preheat the oven to 350°.
- In a large bowl thoroughly mix all the ingredients, except the ranchera sauce.
- Form the meat into a loaf and place in a shallow baking pan.
- Bake until nicely browned and completely cooked through, about 1 hour.
- Meanwhile, make the ranchera sauce.
- Slice and serve the meatloaf with heated ranchera sauce spooned on top.
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