Brazilian recipe
Classic Savoury Brazilian Meatloaf (bolo de carne moída)
A proper comfort food classic. This succulent, well-seasoned Brazilian-style meatloaf features a creamy topping and mashed potato base. Easy to whip up for a family dinner.
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Ingredients
1 medium onion, finely chopped
1/2 cup vegetable oil
1 kg minced beef (or a beef and pork mix)
2 beef stock cubes
1 cup water
6 tablespoons cornflour
1 cup mashed potato
Fresh parsley, chopped to taste
4 tablespoons creamy spreadable cheese (requeijão)
1/2 cup vegetable oil
1 kg minced beef (or a beef and pork mix)
2 beef stock cubes
1 cup water
6 tablespoons cornflour
1 cup mashed potato
Fresh parsley, chopped to taste
4 tablespoons creamy spreadable cheese (requeijão)
Where to find ingredients
Minced meat can be easily sourced from local butchers or supermarket meat counters. Beef stock cubes are widely available in the stock/seasoning aisle of any grocery store. For the creamy spreadable cheese (requeijão), look in the chilled dairy section of larger supermarkets or check specialist shops that stock imported Latin American goods, as it has a specific texture and mild flavour distinct from cream cheese. If unavailable, a high-quality thick crème fraîche or a mild, spreadable processed cheese may be used as a substitute, though the original requeijão is preferred for the best flavour.
Preparation method
- Heat the vegetable oil in a large saucepan over medium heat
- Add the chopped onion and sauté until it becomes translucent and slightly golden
- Add the minced meat to the pan and cook, stirring to break it up, until it loses its pink colour and browns
- Dissolve the beef stock cubes into the meat mixture and combine well
- In a separate bowl, dissolve the cornflour in cold water until you get a smooth consistency
- Pour the cornflour mixture into the pan with the meat, stirring constantly until the sauce thickens slightly
- Fold in the mashed potato and the chopped parsley, mixing everything until the dough is uniform
- Transfer the meat mixture to a baking dish or pyrex, spreading it out evenly
- Cover the surface of the meatloaf with the creamy requeijão, spreading it into a smooth layer
- Place in a preheated oven at 180°C for about 15-20 minutes, or until the requeijão has melted and turned slightly golden
- Remove from the oven and serve the meatloaf hot
Observations
The Brazilian meatloaf is a staple in many kitchens, loved for its simple ingredients and deeply comforting flavour. It’s a versatile and hearty meal, perfect for a busy weeknight or a relaxed family gathering. This recipe shows you how to make a succulent meatloaf, seasoned with aromatics and bound with creamy mashed potato for a soft texture, finished with a smooth topping.
Everything comes together by cooking down the minced meat with seasonings, folding in the potato, and topping it off with a rich layer. Best served piping hot alongside some fluffy white rice and a crisp green salad.
Everything comes together by cooking down the minced meat with seasonings, folding in the potato, and topping it off with a rich layer. Best served piping hot alongside some fluffy white rice and a crisp green salad.
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