This recipe came from my sister who got it from my maternal grandfather who was born in Spain and immigrated to the United States in the early 1900s. I had never heard of the Spanish term for meatloaf as Salpicon. The recipe is old so perhaps words were different. I looked up the word in Wikipedia and learned the following:
Salpicon (Spanish: salpicĂłn, meaning “hodgepodge” or “medley”; Portuguese: salpicĂŁo)[1] is a dish of one or more ingredients diced or minced and bound with a sauce or liquid.[2] There are different versions found in Spanish and the broader Latin American cuisine and Filipino cuisine. A salpicon is sometimes used as stuffing.
In Central American cuisine the dish is similar, with some varieties. In Nicaragua, salpicon is a mixture of minced meat mixed with green bell pepper, onion, salt and lime. It is served hot or cold, and with white rice and plantains (boiled, fried, etc.).[3][4] In El Salvador the minced meat gets mixed with mint, radish, onion, garlic and lime. It is also served alongside white rice, and sometimes beans.[5] In Honduras, rabbit meat is also used.
This is the first time I have tried this recipe (with minor revisions), and I have to say it was delicious and worth the time and effort. I am assuming that what makes this Spanish is the use of the almonds and sherry.
INGREDIENTS:
- 4 Strips of bacon
- 1 Lb. ground beef
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1/4 Small yellow onion
- 1 Tsp minced garlic
- 1 Slice American bread, crust removed
- 1/4 Cup evaporated milk or whole milk
- 1/4 cup tomato sauce + 2 tbsp
- 1/2 Tsp hot sauce
- 2 Egg yokes beaten
- 2 Egg whites whipped to soft peaks
- 1/2 Cup small cubed cheddar cheese
- 1 Oz seasoned breadcrumbs
- 1/4 Cup finely ground marcona almonds or unsalted blanched almonds
- 2 Oz chopped button mushrooms
- Salt and pepper to taste
- One bullion cube dissolved in hot water
- 1/4 cup dry sherry
INSTRUCTIONS:
- Preheat oven to 325°
- Grease a shallow baking pan lightly with butter or vegetable oil. (I used avocado oil)
- In the baking pan, place the bacon strips evenly spaced at an angle
- Place meat in a medium to large mixing bowl, breaking it up so the ingredients more evenly mixes with the meat
- In a skillet sauté the onions in the olive oil and butter until lightly browned.
- Add the garlic and sauté until fragrant, around 30 seconds to a minute
- Let the mixture cool and add to the meat. No need to mix yet
- Crumble the bread in a small bowl and add the evaporated milk or whole milk. Let it soak until it becomes well incorporated. Heating the milk will speed up this process.
- To the meat add salt, pepper, tomato sauce, hot sauce, beaten egg yolks, soaked bread, cheese, ground almonds and two tablespoons of the seasoned bread crumbs.
- Mix the ingredients with the ground beef avoiding overworking it.
- Add the beaten egg whites and fold in to the mixture.
- On a long piece of wax paper or plastic wrap, spread the remaining seasoned bread crumbs. Shape the meat on the wax paper or plastic wrap rolling it to coat with the bread crumbs.
- Roll the meat loaf carefully from the wax paper/plastic wrap carefully and place in the pan with the bacon.
- Tie with the bacon pieces and insert a toothpick.
- Bake uncovered for 30 minutes or until the internal temperature registers a 160 degrees.
- While the meat loaf is baking, sauté the mushrooms in 1 tablespoon of butter for 2 to 3 minutes.
- Add the dissolved bouillon, 2 tbsp tomato sauce and sherry and bring to a boil, then lower the heat and simmer 5 minutes and remove from the heat.
- After the meatloaf has baked for 15 minutes, pour the sauce over it and bake an additional 15 minutes or until the internal temperature reads 160 degrees
If you’re feeding more than 4 people, double the recipe. Enjoy!