Recipe: Picadillo Loaf in a Cornmeal Crust

Picadillo Loaf in a Cornmeal Crust
alt.cooking-chien/moncadoit/1999

Cuban influenced in a meat loaf form!

1/4 cup olive oil
2 cups finely chopped onion
4 garlic cloves minced
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon crushed hot red pepper
1 pound ground beef
1 pound hot Italian style sausage, removed from the casings and crumbled
3/4 cup canned or defrosted corn kernels, well drained
1/2 cup fine, dry seasoned bread crumbs
2 eggs beaten
1/2 cup sliced pimiento stuffed green olives
1/3 cup raisins
1 teaspoon salt
Cornmeal Crust (recipe follows)

1. In large skillet warm the olive oil over medium heat. Add the onions, garlic, oregano and hot pepper. Cover and cook, stirring once or twice, until tender, 8 to 10 minutes. Remove from heat and cool to room temperature.

2. Position a rack in the middle of the oven and preheat the oven to 350 F. In a large bowl combine the ground beef, sausage, onion mixture, corn, bread crumbs, eggs, olives, raisins and salt, blend well. Transfer the meat mixture to a shallow baking dish and shape into oval loaf. Smooth top with the back of a spoon.

3. Bake 1 hour. Drain off any juices from the baking dish. Spread the cornmeal batter evenly over the hot picadillo loaf. Return loaf to the oven and bake 25 minutes more or until crust is set.

Cornmeal Crust

1 cup yellow cornmeal
1 cup unbleached flour
2 1/2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup buttermilk at room temperature
1/2 stick butter (unsalted) melted
1 egg

1. In large bowl stir together cornmeal, flour, sugar, baking powder, pepper and salt.

2. In small bowl whisk together the buttermilk, melted butter and egg. Add the buttermilk mixture to the cornmeal mixture and stir until just combined. Use right away.