Serves a Crowd

CubanĀ Meatloaf

March  7, 2010
3 Ratings
  • Serves 6-8
Author Notes

This is named after the sandwich not the cuisine. I love Cuban food and I have my time in New York City to thank for that. I had no idea how good Cuban food was until then. I had no clue that this sandwich even existed until I walked into a Cuban deli and got my first taste of the ultimate ham and cheese, and then I made this meatloaf or I should say hamloaf. If you like ham and cheese you will find yourself craving this meal. I serve it with Cuban Black Beans and Fried Plantains but it is equally at home with mac' n' cheese and stewed green beans, for that matter tomato soup. I make this in a pie pan for a reason. It is the topping to meat ratio. The flatter the meatloaf the more topping, and the topping is as important as the meatloaf, or at least to my mind it is. —thirschfeld

What You'll Need
  • 1 1/2 pounds ground pork
  • 1 pound ham, 1/4 inch cubes
  • 1/2 cup cucumber, peeled and 1/4 inch dice
  • 1 cup comte, gruyere or emmanthaler cheese, grated
  • 1/2 cup plain bread crumbs
  • 3 tablespoons whole milk
  • 1 egg
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • .
  • 1/2 cup comte grated
  • 1 tablespoon unslted butter, melted
  • 1/2 cup plain bread crumbs
  • 3 tablespoons Yellow mustard, not Dijon, maybe Nathans hot dog mustard
  • kosher salt and pepper
  1. Pre heat the oven to 350 degrees. Place the breadcrumbs, milk and egg into a mixing bowl and mix to combine. Once the bread crumbs have absorbed liquid add the ham, pork, cucumber and 1 cup of comte cheese. Season with 2 teaspoons of kosher salt and 1/2 teaspoon black pepper. Mix with your hands, paddle attachment of a mixer or a spatula but mix it well. In another bowl combine the 1/2 cup of comte, 1/2 cup of bread crumbs and the melted butter and mix. Season it with salt and pepper. Grease a 10 inch round and 2 inch deep pie plate. Place the ground meat mixture into the pie plat and flatten it to fit. Using a spatula spread the 3 tablespoons of mustard evenly across the meatloaf and then spread the bread crumbs evenly across the top too. Bake for 1 hour and 15 minutes and them check to see that it is done. If not cook a 15 more minutes. Let rest for 10 minutes. Slice into wedges and serve.
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  • Kristen Miglore
    Kristen Miglore
  • NakedBeet
  • dymnyno
  • thirschfeld

7 Reviews

Kristen M. March 12, 2010
This is a fascinating recipe and true celebration of pork, the greatest of all meats. I'm puzzled by the cucumber but I trust you, thirschfeld. What effect does it have in your loaf?
thirschfeld March 12, 2010
Well the cucumber in the loaf acts as the pickle does on the cuban sandwich. In this loaf, however, I think it brings out the essence of the pork almost like salt enhances flavor.
William M. October 23, 2017
Why not add good quality chopped pickles instead of cucumber?
thirschfeld October 24, 2017
Sure, sounds good to me
NakedBeet March 9, 2010
I love cubanos and love all your cheese combinations.
dymnyno March 7, 2010
Sounds delicious! I love Cubano sandwiches. I just spent a week in the Miami area and had a few!
thirschfeld March 7, 2010
oh, seriously, I think you will really like this.