Juicy meatloaf 


  • 700g of chopped shoulder
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 200g chopped bacon
  • 1 chopped onion
  • 1/2 chopped red bell pepper
  • 3 minced garlic cloves
  • 1 cup olives
  • 1/2 cup raisins
  • 1 sprig of rosemary
  • 1 chili or ground red bell pepper
  • 5 small boiled potatoes
  • 3 tablespoons butter
  • 1 cup milk
  • salt
Cooking types


Dry roast the cumin and coriander in a pan; when they begin to sound, add a little olive oil to brown the bacon, onion and chopped bell pepper. Then add the garlic, olives, raisins and meat. Cook for 5 minutes.

Mix well, add the rosemary, chili, salt and cover to finish cooking for 8 minutes. Turn off the heat and place the stuffing in a baking dish.

Make a puree with the hot boiled potatoes, butter and milk, season with salt and pepper. Cover the meat with the puree, make the classic lattice with a fork and bake in a moderate oven to gratinate (approx. 25 minutes).

Watch the full recipe video