Good old meatloaf. How can you go wrong? Whether it's a traditional recipe or this interesting spin from Everyday Food magazine, you're going to end up with something flavorful, easy, and firmly in the comfort food camp. The key is keeping it from turning into a brick: It should end up moist, yet it should still be sliceable.
What makes something Spanish-style? The rest of the ingredients are pretty basic meatloaf fare: diced onion, garlic, green peppers, bread, and eggs, but rather than beef, this recipe calls for ground pork or turkey, along with a healthy dose of smoked paprika, parboiled potatoes (kind of like a Spanish tortilla), and Manchego cheese. It makes this a meatloaf less like hamburger and a little more gourmet, with a lighter texture and a smoky, deep flavor with the bite of aged Manchego. The smoked paprika is the key here—that old stuff in the cupboard isn't going to do the trick.
- Active time: 15
- Total time:55
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 small potatoes (about 1 1/3 cups), diced
- 1/2 green pepper, seeded and diced
- 1 3/4 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 1/2 pounds ground pork or turkey
- 1 cup grated Manchego cheese (about 2 ounces)
- 1 cup cubed white sandwich bread, 1-2 slices
- 1 large egg
- Salt and pepper
Preheat oven to 350°F. In 12-inch skillet, heat oil over medium heat until shimmering. Add onion, garlic, potatoes, and pepper, and cook, stirring occasionally until potato is soft and onion is beginning to brown, 5-7 minutes. Add paprika, thyme, and pinch of salt and pepper and cook for an additional minute.
In large bowl, combine ground pork or turkey, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix ingredients together by hand until well-combined.
Transfer to loaf pan or shape into a 4 x 10" loaf on parchment paper on sheet pan. Bake until cooked through, 40 minutes, rotating sheet pan halfway through. Let rest 10 minutes before slicing and serving.