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Meatloaf with a GOYA Twist!
The secret to Meatloaf that’s brimming with flavor: GOYA® Adobo All-Purpose Seasoning with Pepper. This special mix of black pepper, oregano and other Latin spices transforms your already-tasty dinner staple into an unforgettable main dish. For a meal that’s sure to make your family smile, try GOYA® Meatloaf tonight! A simple shake is all it takes!
Ingredients
1 can (8 oz.)
GOYA® Tomato Sauce
2 tbsp.
brown sugar
1½ tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, divided
1 tsp.
Dijon Mustard
1½ lbs.
meatloaf mix (ground beef, ground veal and ground pork)
½ cup
onions, finely diced
1
egg, beaten
1 tbsp.
GOYA® Minced Garlic
Directions
Step 1
Heat oven to 400˚F. In small bowl, mix together tomato sauce, brown sugar, 1 tbsp. Adobo and mustard; set aside.
Step 2
In large bowl, mix together meatloaf mix, ¾ cup tomato sauce mixture, breadcrumbs, onions, beaten egg, garlic and remaining Adobo until well combined. Form meat mixture into oblong loaf shape. Transfer meat to greased 2-lb. loaf pan; cover with foil.
Step 3
Cook until internal temperature registers 155˚F on quick-read thermometer, about 1 hour 15 minutes.
Step 4
Remove pan from oven; discard foil. Carefully drain and discard fat in pan. Heat broiler. Spoon remaining tomato sauce mixture on loaf. Cook until sauce turns dark golden brown and internal temperature registers 165°F on quick-read thermometer, about 10 minutes more. Remove from oven; let rest 10-15 minutes.
Step 5
To serve, slice meatloaf into 6 portions; serve warm.
Perfectly Portioned Meatloaf
For individual meatloaves that cook quickly, form meat mixture into six 4-oz. meatball shapes. Place meatloaf balls into greased muffin tins, cover with foil; cook until internal temperature registers 165˚F on quick read thermometer, about 45 min. Then follow step 4 (above). Serve by placing each mini meat loaf on plate.
New from Goya
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