Preheat the oven to 325F (a turbo broiler works well too).
Mix all the ingredients together.
Not that you can’t adjust the seasonings once the loaf goes into the oven. So, taste first. Take a tablespoonful of the mixture and fry in a little oil. Taste. Make adjustments as needed.
Pack the mixture into a loaf pan. A 9"x4"x4-1/2" pan is just right. I used a non-stick pan. If yours isn’t non-stick, you might want to line the sides and bottom with baking paper.
Bake the meat loaf for an hour.
Cool the meat loaf in the pan.
Loosen the edges, invert on a plate then re-invert on a slicing board. Cut into one-inch slices. Important: Use is very sharp knife and slice with a see-saw motion.
Serve the meat loaf between slices of bread. OR with mashed potatoes. OR with rice. Whatever pleases you.
Finally, a tip. If you have enough meat loaf for a single meal, make only enough slices that you can consume. Wrap the remaining loaf, unsliced, in cling film and keep in the fridge. It’s so much easier to slice it neatly after chilling. Should you serve it cold the next day? You can. But my preferred method is to lightly brown both sides of a meat loaf slice in hot butter. It’s really good.
Baked embutido, Western meatloaf style printed from https://casaveneracion.com/meatloaf-embutido/ for personal use only. Not for republication nor distribution.