Mexican style Meatloaf (Albondigón relleno de amarillo)
The albóndigas expression refers to small meatballs, made by mixing the meat with eggs and various other condiments, as we already know. When added with the suffix -on, in spanish the new word formed refers to something bigger, such as in this case where the closest thing to what Mexicans understand as “Albóndigon” would be the meatloaf, which is like a very, very big meatball, so to speak! In this recipe the mexican meatloaf is wrapped with bacon and stuffed with plantains.
The Mexican Albondigón
Ingredients
* 3 lbs. Ground beef meat
* 1/2 yellow onion, chopped into small cubes
* 1 green jalapeño pepper, diced small
* 1/2 red pepper chopped into small cubes
* 1/2 tbsp. oregano
* 1/2 tbsp. salt
* 1/2 tsp. ground black pepper
* 1 tablespoons cumin
* 1/4 cup olive oil
* 10 slices of bacon
* 2 ripe Plantains
Preparation
2) We will make this twice, for two mexican meatloaves (albondigon). Put half the bacon strips down, put half the mixture over the bacon strips, then placing a peeled plantain in the middle so that it is covered entirely in the meat. Wrap the meatloaf with the bacon, in an elongated or oval shape.
3) Bake in the oven, preheated at 350 º F for about 40 minutes.
When your mexican albondigon are ready, slice and serve with a salad...
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