OK, well, the correct name for this dish is Racambole de carne moida, and the correct translation is ground meat roll, and, it is a traditional Brazilian dish. I’m a foodie, and so I love food, and, as of this posting I have about 180 posts on my blog. I have cooked each and every one, so cooking is a serious hobby of mine. I’m always interested in cooking something new. So, when I was introduced to this recipe, I had to cook it, and share it with you. So, here we have Racambole: Brazilian stuffed meatloaf, it’s delicious.
Living in South Florida I am exposed to such a diversity of food from so many cultures and countries. When most people think of Florida they think the Latin influence from central and South America, and that is huge, but it is so much more than that. The islands of the Caribbean offer so much diversity. Jamaica, the Bahamas, Haiti are examples of diverse native cuisine using locally sourced foods.
This dish is from Latin America, it’s Brazilian. Brazil is the fifth largest country in the world by area and the seventh largest by population. So it is so much more than just typical Latin food. The food is influenced by local customs, recipes and foods brought in by immigrants and availability of local produce. And their cooking reflects that rich culture. Brazilians are renowned for their ability to cook meat in so many different ways, and the are all phenomenal. As with all countries some of the best dishes started out as “peasant food” , kind of “grab whatever is in the kitchen and make a meal with it” and, in this case, it’s pretty damn good.
Racambole: Brazilian stuffed meatloaf starts with chop meat. You can use pretty much any kind, a little fat is good, but, not really the really fatty chuck, 80/20 is good. The prep is interesting. Place the meat in a bowl and add the egg and the seasoning. Salt, pepper, all seasoning, basil, garlic powder. I’m also adding some soy sauce. I know it may be strange, but it adds an earthy flavor. It mixes well because it’s a liquid. Now, get in there and mix it up with your hands. God really did give us the best mixing tools, I wear gloves because it makes for easy clean up. Add the breadcrumbs, just enough to stiffen up the mixture, just add a bit at a time.
Now, the way to make a roll is to start with a flat sheet. I have a silicone mat I lay on the counter, to help with clean up. Then lay a sheet of something on that, parchment paper works fine, or saran wrap, this will help to roll up the Racambole. Put the meat mixture on the parchment paper, flatten out with your hands, then use a rolling pin to flatten out. Looking for the meat mixture to be about 1/4 thick. And now you’re ready to add the stuffing.
It starts with sliced boiled ham. Place a layer on the meat, not quite all the way to the edge. Leave a few inches at one end free, this will be the flap at the end of the roll. It turns out the the slices of ham not only add a flavor layer, but also help the rolling process. Now add the onion rings, tomato slices, mixed vegetables, some salt and pepper, and boiled egg wedges by the uncovered meat end. And on top of all that, a nice layer of shredded cheddar cheese.
Now to roll up. The parchment paper helps to hold everything together as you roll, and another pair of hands can make things easier. As you roll, peel the wrap off, end up with the flap on the bottom. Cinch in the ends, and transfer to an oven dish lined with foil and oiled. A couple of cooking spatulas can support the roll during transfer. Or, roll it onto a piece of foil making sure the meat flap without the stuffing is on the bottom.
Cover the meat roll with foil and bake at 350 for about 30 mins. Remove the foil and cook till the internal temp is 160, about another 30 mins. Now, remove from the oven and let cool for 10 minutes before slicing. The oven tray will have some really tasty gravy, be sure to keep that and pour over the slices. Now serve, and enjoy your Racambole: stuffed meatloaf
Racambole: brazilian Stuffed Meatloaf
Course: MainCuisine: Brazilian6
servings30
minutes1
hourWho doesn’t like a good roll up, well, Racambole: Brazilian stuffed meatloaf is a delicious Brazilian savory meat roll up.
Ingredients
- Meat mixture
1lb Chop Meat, 80/20
1 Teaspoon Kosher Salt
1 Teaspoon Coarse Ground pepper
1 Tablespoon All Seasoning
2 Teaspoons Garlic Powder
2 Teaspoons Basil
2 Teaspoons Soy Sauce
1 Egg, for the meat mixture
1/2 Cup Breadcrumbs
- Stuffing
1 Egg, hard boiled for the stuffing, cut into wedges
6 Slices Boiled Ham
1 Onion, cut into thin rings
2 Tomatoes, cut into thin slices
2 Tablespoons Diced Olives
1/4 Cup Mixed Vegetables
1/2 Cup Shredded Cheese
Directions
- Preheat oven to 350 degrees
- Mix meat, egg, seasoning in a bowl, add breadcrumbs. Lay a sheet of parchment paper on the table, but the meat on the parchment paper, spread with your hands. Then using a rolling pin, roll the meat to a 1/4 inch thick sheet. remove the top saran wrap sheets
- Make a layer of the ham slices, leaving a couple of inches at one end the meat will roll up. Now add a layer of onion, tomato, chopped olives, mixed vegetables, sprinkle some basil and pepper, now cover with cheese. Now lay the egg wedges in a line at the end of the stuffing mix by the uncovered end of the meat sheet
- Using the parchment paper as an aid, gently roll the meat sheet towards the uncovered meat end, peeling away the wrap as you roll. An extra set of hands really helps here. Gently cinch in the ends and transfer the roll to a baking dish lined with foil and oiled, A couple of cooking slices can support the roll, Or, roll the roll onto a piece of foil making sure the meat flap without the stuffing is on the bottom
- When the roll is in the oven pan, cover with foil, place in the preheated oven and cook 30 mins, remove the foil and continue to cook approximately 30 minutes or to an internal temp of 160. When done, remove from the oven and allow 10 minutes to cool. Slice and serve. Save the gravy in the oven dish and pour over the slices