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En Español Recipe ↆ
Albondigón – the Latino-style meatloaf or spanish meatloaf – is a flavorful, juicy minced beef dish like none you've tried before. This is the Dominican albondigón recipe – with a few personal touches – and it is worth trying. You'll surely keep it in your family' list of favorites.
By Clara Gonzalez - Last reviewed . Published Aug 27, 2015
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Why we ❤️ it
This albondigón is a marvelous dish made with inexpensive, easy-to-find ingredients, but the presentation is amazing, and the flavors spectacular.
The meat stays juicy inside, the flavors held in by the crispy bacon crust.
What's albondigón
Albondigón is how we call meatloaf in Spanish, at least in some Spanish-speaking countries.
Albondigón is not a universal name in Latino countries. It is also known as Pastel de Carne (Meat Cake), Molde de Carne (Meat Loaf), Rollo de Carne (Meat Roll), Asado Alemán (German Roast) in Chile, Pulpeta in Cuba.
Albondigón (Latino-style meatloaf).
Serving suggestions
You can eat this warm (preferable), or chilled and thinly sliced as a cold cut in sandwiches. Amazingly, it tastes better after chilling overnight, with a flavor and texture resembling Dominican salami.
I loved it served withpuré de yautía, but it would go equally well witharroz blancoandhabichuelas negras guisadas, or a side ofpuré de auyama, and my favorite (pictured here): puré de yuca con cepa de apio.
Top tips
This dish does not require bread crumbs and is keto-friendly, gluten-free, and celiac-friendly.
The recipe yields 6 servings of two slices or 6 servings of 2 slices each.
About this recipe
I have found inspiration in the many variations I've tried in the Dominican Republic and the many other versions I've encountered elsewhere.
For this one, I have combined ideas from all over Latin America, and the mixed bacon comes in place of the chopped ham so common in this dish, and it's added for flavor and moisture.
Buen provecho!
Recipe
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Albondigón Recipe (Dominican, Latino, or Spanish Meatloaf)
By: Clara Gonzalez
Learn how to make albondigón, the flavorful Dominican dish, with this easy-to-follow albondigón recipe.
5 from 2 votes
Save for Later Print Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dinner, Lunch
Cuisine Dominican, Latino
Servings 4 portions
Calories 923 kcal
Ingredients
- 1¼ pound bacon, [0.56 kg] divided
- 1 red onion, medium
- 3 garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly cracked
- ½ teaspoon oregano, (dry, ground)
- ¼ cup tomato sauce
- 1 pound minced beef, [0.45 kilos], you can use half and half ground beef and ground pork
- 1 egg , (medium)
- 1 tablespoon minced curly parsley, (plus more for garnish)
- ½ red bell pepper, minced
- 1 tomato, minced
Instructions
1. Preparing
Heat oven to 350ºF [175 ºC]. Spread the bacon covering the bottom and sides of a medium bread mold. Set aside two strips of bacon for later use.
2. Seasoning the meat
Mince the remaining bacon. In a large bowl, combine the bacon, onion, garlic, salt, pepper, oregano, and tomato sauce with the minced beef. Knead with your hands to mix thoroughly (remember to wash your hands carefully before and after to prevent cross-contamination).
Mix in the egg with a spatula, followed by parsley, bell pepper, and tomato, and mix until combined.
3. Making the albondigón
Place the meat mixture beef in the bread mold, and form an elongated meatball on top of the bacon. Wrap the meatball with the bacon, making sure the slices of bacon overlap.
4. Cooking
Cover the mold tightly with aluminium foil and cook in the oven for 25 mins.
Remove from the oven and discard the aluminum foil. Return to the oven and increase heat to 450 ºF [230 ºC]. Cook for another ten minutes, or until the bacon turns golden brown and has crispy edges.
5. Serving
Let it rest for five minutes before slicing, garnish with parsley, then serve.
Nutrition
Calories: 923kcalCarbohydrates: 8gProtein: 40gFat: 80gSaturated Fat: 28gCholesterol: 215mgSodium: 1986mgPotassium: 806mgFiber: 1gSugar: 3gVitamin A: 900IUVitamin C: 27.1mgCalcium: 47mgIron: 3.3mg
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
READERS SEARCHED FOR latino dinner ideas, meatloaf, spanish meatloaf recipe
Background
While doing some research on the subject to make sure I am not writing nonsense, I have found myself astonished at just how many countries have a national meatloaf version.
Different countries will have different versions, and even from family to family, it will vary. Many Latin countries add whole boiled eggs in the middle, some add chopped boiled eggs to the meat. Different vegetables, herbs, and seasonings are also part of the preparation. Puerto Rican Albondigón, for example, has Worcestershire sauce added to it. The Colombian version is seasoned, amongst many other flavors, with cumin and clove.
The Dominican version, such as it is, is closer to the Puerto Rican one, but this is a dish that is not very common in our cuisine, and cooks will add their own touch.
More ground beef recipes
Ground beef features in many of our traditional recipes. Enjoy some of our flavorful and easy ground beef recipes: ground beef with vegetables, pastelones, quipe, and relleno para pastelones y empanadas.
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More Dominican Main Dishes for Every Occasion
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Certainly! Albondigón, a Latino-style meatloaf or Spanish meatloaf, is a delightful culinary creation found in various Spanish-speaking cultures. Let's break down the concepts and information contained within the provided article:
Albondigón:
- Definition: A meatloaf dish with diverse variations across Latin America and Spain.
- Names: Known by various names in different regions: Pastel de Carne, Molde de Carne, Rollo de Carne, Asado Alemán (in Chile), and Pulpeta (in Cuba), among others.
- Characteristics: Usually made with minced beef, it may include additional ingredients like bacon, onion, garlic, spices (like oregano), tomato sauce, and eggs. Different versions can incorporate diverse vegetables, seasonings, or condiments unique to each culture or family.
Recipe Details:
- Ingredients: Bacon, red onion, garlic cloves, salt, black pepper, oregano, tomato sauce, minced beef (can mix beef and pork), egg, curly parsley, red bell pepper, tomato.
- Cooking Steps:
- Preparation: Preheat oven, line a bread mold with bacon.
- Seasoning the meat: Combine minced bacon, onion, garlic, spices, tomato sauce, and meat. Add egg, parsley, bell pepper, and tomato, mix thoroughly.
- Assembling the meatloaf: Place the seasoned meat mixture in the mold, wrap with bacon, bake initially covered, then uncovered until golden brown.
- Serving: Rest before slicing, garnish with parsley.
Key Notes from the Article:
- Culinary Variations: Albondigón varies widely across countries and even among families within those countries. Different versions might incorporate unique ingredients and flavors like Worcestershire sauce (Puerto Rican), cumin, clove (Colombian), or personal touches from individual cooks.
- Serving Suggestions: Albondigón can be served warm or cold, sliced thinly for sandwiches. It's suggested to accompany it with various sides like puré de yautía, arroz blanco, habichuelas negras guisadas, puré de auyama, or puré de yuca con cepa de apio.
Nutritional Information:
- The provided recipe yields approximately 4 portions with each serving estimated to be around 923 calories.
- Additionally, it includes details on the macronutrient breakdown (carbohydrates, protein, fat), as well as information on vitamins and minerals present.
Conclusion:
Albondigón showcases the rich diversity of Latin American and Spanish culinary traditions, offering a versatile and flavorful meatloaf dish that varies across regions and families. Its adaptability allows for personalization and creative touches, making it a beloved family favorite.
Feel free to explore this recipe or experiment with variations to create your unique version of this delightful dish!
