Mexican Recipes from www.EagleKnights.com

Isthmian-Style Meat Loaf

Pastel de Carne del Istmo (Sp.) - No one can say that this meat loaf is boring! It absolutely explodes with intense flavors, including various smoked, canned, or pickled ingredients that are popluar in the Isthmus of Tehuantepec. This dish is a favorite there at the parties accompanying the velas (patron saints’ fiestas) of the neighborhoods and towns in and around Juchitán.

The demanding part of this dish is dicing and chopping almost a dozen ingredients. Luckily, most of them - everything from the olives through the almonds - can be chopped a few hours ahead and set aside until you need them.
Author:  Zarela Martinez

1/2 cup green olives, finely chopped
1 can  pimiento, 2½-oz jar, drained, chopped
2 chipotle chili's  (packed in Adobo sauce), minced
2 pickled jalapeno chili pepper, seeded, minced
4 oz slab bacon, cut into 1/3-inch dice
 4 oz boiled ham, cut into 1/3-inch dice
4 oz smoked sausage, I use kielbasa, finely chopped
1/2 cup  blanched almonds
1 onion, finely chopped
3 garlic clove, minced
2 cups bread crumbs
5 fl oz evaporated milk
1 lb ground pork
1 lb ground beef
1 egg, lightly beaten
3 1/2 oz deviled ham
3 Tablespoon Mayonnaise
1 Tablespoon prepared yellow mustard
3 Tablespoon Italian Parsley

  Preheat the oven to 350ºF (177ºC). Chop the olives, pimientos, chipotles, jalapeños, and meat products if not already done. Set aside.
   Spread the almonds on a baking sheet and bake until fragrant and lightly browned, 10 - 15 minutes. Remove from the oven and chop coarsely. Set aside.
    Place the bacon in a heavy medium-sized skillet with 2 tablespoons water. Cook over medium-high heat, stirring frequently, for 5 minutes, until the water has evaporated and some of the fat has rendered out. Scoop out the bacon and set aside.
    Strain the fat from the first pan (which will now have a salty residue at the bottom) into a large skillet set over medium-high heat. Add the partly cooked bacon along with the ham and sausage. Cook, stirring frequently, until lightly browned, about 3 minutes.
    With a slotted spoon or spatula, scoop out the meat mixture into a bowl, letting as much fat as possible drain back into the pan. Pour off and discard all but 2 tablespoons of the fat. Add the onion and garlic; cook over medium-high heat, stirring often, until the onion is translucent about 5 minutes. Add to the meat mixture.
    Place the bread crumbs in a medium-sized bowl, add the evaporated milk, and let sit for 5 to 10 minutes to absorb the liquid while the meat mixture cools slightly.
    Place the ground pork and beef in a large mixing bowl. Add the soaked bread and beaten egg; mix lighlty. Add all the other ingredients and mix very thoroughly with your hands.
    Shape the mixture into two loaves and place on a baking sheet, or on a rack set in a roasting pan. (Alternatively, you can pack the mixture firmly into two 9 x 5 loaf pans.) Bake until golden brown, about 1 hour. Serve hot or (as in the Isthmus) at room temperature.