History and origin of meatloaf
Meatloaf, known as "meatloaf" in English, is a very popular traditional recipe in the United States and Canada. Its origin dates back to the 19th century, when families sought an economical and nutritious way to use available ground meat, combining it with simple ingredients to create a complete and comforting dish.
In Latin America, meatloaf has different names and variations depending on the country. For example, in Mexico it is commonly known as "pastel de carne" or "pan de carne", while in Argentina and Chile it is called "budín de carne". Although there may be variations in ingredients and accompaniments, the concept remains similar: a mixture of ground meats and spices baked in the shape of a loaf.
This recipe is valued for its versatility and because it allows for multiple adaptations, from the incorporation of different types of meat to the addition of toppings or fillings that add texture and flavor. In this version, we highlight a meatloaf with a mashed potato topping, which not only adds flavor but also an attractive presentation.
How to prepare Meatloaf with potato crust
Preheat the broiler.
Place the onion, bell peppers, and garlic cloves on a baking sheet.
Broil 3 inches from the heat for 7 minutes or until blackened, turning frequently.
Transfer to a paper bag, seal tightly, and let stand for 15 minutes or until soft.
Scrape off the outer skins.
Chop the onion and garlic.
Remove the seeds and chop the peppers.
Preheat the oven to 350°F and spray a 13x9x3-inch baking dish with nonstick spray.
In a large bowl, combine the ground beef, ground veal, vegetables, egg, chili sauce, breadcrumbs, 1/2 cup of the cheese, and black pepper.
Mix by hand until well combined.
Transfer to the prepared dish and shape into a 12x7-inch loaf, forming a slight mound in the center.
In a small bowl, with an electric mixer at medium-high speed, beat the hot potatoes with the remaining cup of cheese, the chives, and the butter until fluffy.
Place on top and around the sides of the loaf using a pastry bag or spoon.
Bake for 1 hour or until a meat thermometer inserted into the center of the loaf registers 145°F (63°C).
Let stand for 10 minutes before serving.
