Quezo de Bola Breakfast Meat Loaf


Start the holidays early! Here’s a festive take on an every day staple with a little quezo de bola.

Preparation Time: 30 minutes
Cooking Time: 1 to 2 hours
Serves 5

300 grams Quezo de Bola, shredded
150 grams mozzarella cheese, shredded
100 grams smoked bacon, chopped
250 grams ground pork
300 grams ground beef
50 grams carrots, chopped finely
60 grams onions, chopped finely
30 grams garlic, minced
400 grams breadcrumbs
3 eggs, beaten
Salt and pepper, to taste
¼ cup tomato ketchup
100 grams parsley, chopped

1 In a large bowl, combine the ground beef and pork, carrots, onions, garlic, parsley, and smoked bacon.
2 Season with salt, pepper, and ketchup.
3 Add beaten eggs, flour, and breadcrumbs.
4 Fold in Quezo de Bola and mozzarella cheese.
5 In a baking sheet, form the mixture into a loaf and bake in a 400º F oven, uncovered, for 1 hour. Check the internal temperature with a meat thermometer after the hour has passed. It should register at 160º F.
6 Remove the loaf from the oven and let it rest.
7 Slice the loaf and serve. This is best paired with a toasted slice of bread and sunny-side up egg.

– It is important to let the loaf rest before slicing to keep juices intact
– Meat thermometers are available in all major department stores at their kitchen sections.
– Carry over cooking happens while a dish has been removed from heat, but is still hot and therefore, still cooking.

This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.