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Gallery Spanish-Style Meatloaf Recipe Summary prep: 15 mins total: 1 hr Servings: 6

Ingredients Ingredient Checklist 2 teaspoons extra-virgin olive oil 1 small yellow onion, diced medium (3/4 cup) 2 garlic cloves, minced 2 small potatoes, peeled and diced medium (1 1/3 cups) 1/2 small green bell pepper, seeded and diced medium (1/2 cup) 1 3/4 teaspoons smoked paprika 1 teaspoon dried thyme coarse salt and ground pepper 1 1/2 pounds ground pork or turkey 1 cup grated Manchego cheese (1 3/4 ounces) 1 to 2 slices white sandwich bread, diced medium (1 cup) 1 large egg

Cook’s Notes For a healthier version, use ground turkey in place of pork.

Gallery Spanish-Style Meatloaf

Recipe Summary prep: 15 mins total: 1 hr Servings: 6

Spanish-Style Meatloaf

Spanish-Style Meatloaf

Spanish-Style Meatloaf

Recipe Summary prep: 15 mins total: 1 hr Servings: 6

Recipe Summary

prep: 15 mins total: 1 hr

Servings: 6

prep: 15 mins

total: 1 hr

prep:

15 mins

total:

1 hr

Servings: 6

6

Ingredients

Ingredients

  • 2 teaspoons extra-virgin olive oil 1 small yellow onion, diced medium (3/4 cup) 2 garlic cloves, minced 2 small potatoes, peeled and diced medium (1 1/3 cups) 1/2 small green bell pepper, seeded and diced medium (1/2 cup) 1 3/4 teaspoons smoked paprika 1 teaspoon dried thyme coarse salt and ground pepper 1 1/2 pounds ground pork or turkey 1 cup grated Manchego cheese (1 3/4 ounces) 1 to 2 slices white sandwich bread, diced medium (1 cup) 1 large egg

Directions

Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, potatoes, and bell pepper and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add paprika and thyme, season with salt and pepper, and cook, stirring, 1 minute.

In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.

Cook’s Notes For a healthier version, use ground turkey in place of pork.

Cook’s Notes

For a healthier version, use ground turkey in place of pork.

Reviews (6)

 Add Rating & Review     12 Ratings   5 star values:        5    4 star values:        3    3 star values:        2    2 star values:        2    1 star values:        0

Reviews (6)

Add Rating & Review     12 Ratings   5 star values:        5    4 star values:        3    3 star values:        2    2 star values:        2    1 star values:        0

Add Rating & Review

12 Ratings 5 star values: 5 4 star values: 3 3 star values: 2 2 star values: 2 1 star values: 0

12 Ratings 5 star values: 5 4 star values: 3 3 star values: 2 2 star values: 2 1 star values: 0

12 Ratings 5 star values: 5 4 star values: 3 3 star values: 2 2 star values: 2 1 star values: 0

  • 5 star values: 5 4 star values: 3 3 star values: 2 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       04/24/2019   I’ve been making Martha’s Spanish Meatloaf for years & my family has always loved it! We’ve made it for company as well, and they are aways surprised ‘meatloaf’ can taste so wonderful. I usually have quite a bit extra Manchego cheese, which I add to mashed potatoes. I also use to do half ground turkey breast & half ground pork, but now I just use ground turkey breast. And if your lucky enough to find Spanish Paprika, which is smoked, that is an added bonus. For the Martha haters out there, I don’t tell my guests it’s her recipe until they have given it thumbs up with rave reviews. I haven’t had one of her recipes fail me yet!  

Martha Stewart Member     Rating: 4 stars       07/03/2018   Did not use bread crumb Added Arroz Redonda Paella rice saffron, tomato paste. and turmeric. sauteed the veg and rice in left over chorizo fat i had on hand. also added pimiento pimento hot and sweet cherry peppers. I also included red bliss potato with Blue Danube. My regret is I used a waxy potato instead of a yukon. I used the red bliss due its lower glycemic rate. I know I know i was a little late worrying about blood glucose values. "Everything in moderation" is a "very good thing"'  

Martha Stewart Member     Rating: Unrated       03/09/2017   Your meat loaf looks like a fruit cake  

Martha Stewart Member     Rating: Unrated       09/23/2016   What cut of pork should I use, i will grind the meat myself.  

Martha Stewart Member     Rating: Unrated       08/07/2013   Really good recipe! No complaints about it at all. Would make it again. I used 2 pounds of ground turkey because I couldn't find ground pork where I buy my food. Like the other reviewer I did have to cook it for about 15 minutes longer than what it said but it turned out awesomely!  

Martha Stewart Member     Rating: Unrated       11/30/2010   This was delicious! I have alreayd recommended it to several people! I used 1lb ground pork and 1/2lb ground turkey, it was still a little fatty than I typically am comfortable eating, but it's the fat that makes it so rich and tasty! Only thing I had to adjust was the baking time... took me about 20 mins more than the recipe indicated.

    Martha Stewart Member

    Rating: 5 stars 04/24/2019

I’ve been making Martha’s Spanish Meatloaf for years & my family has always loved it! We’ve made it for company as well, and they are aways surprised ‘meatloaf’ can taste so wonderful. I usually have quite a bit extra Manchego cheese, which I add to mashed potatoes. I also use to do half ground turkey breast & half ground pork, but now I just use ground turkey breast. And if your lucky enough to find Spanish Paprika, which is smoked, that is an added bonus. For the Martha haters out there, I don’t tell my guests it’s her recipe until they have given it thumbs up with rave reviews. I haven’t had one of her recipes fail me yet!

Rating: 5 stars

Rating: 4 stars 07/03/2018

Did not use bread crumb Added Arroz Redonda Paella rice saffron, tomato paste. and turmeric. sauteed the veg and rice in left over chorizo fat i had on hand. also added pimiento pimento hot and sweet cherry peppers. I also included red bliss potato with Blue Danube. My regret is I used a waxy potato instead of a yukon. I used the red bliss due its lower glycemic rate. I know I know i was a little late worrying about blood glucose values. “Everything in moderation” is a “very good thing”'

Rating: 4 stars

Rating: Unrated 03/09/2017

Your meat loaf looks like a fruit cake

Rating: Unrated

Rating: Unrated 09/23/2016

What cut of pork should I use, i will grind the meat myself.

Rating: Unrated 08/07/2013

Really good recipe! No complaints about it at all. Would make it again. I used 2 pounds of ground turkey because I couldn’t find ground pork where I buy my food. Like the other reviewer I did have to cook it for about 15 minutes longer than what it said but it turned out awesomely!

Rating: Unrated 11/30/2010

This was delicious! I have alreayd recommended it to several people! I used 1lb ground pork and 1/2lb ground turkey, it was still a little fatty than I typically am comfortable eating, but it’s the fat that makes it so rich and tasty! Only thing I had to adjust was the baking time… took me about 20 mins more than the recipe indicated.

All Reviews for Spanish-Style Meatloaf

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spanish-Style Meatloaf

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest