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According to authors such as Victor Ego Ducrot, the Argentine locro became one of the Argentine national dishes during the Argentine War of Independence, and especially in the Gaucho War, when the gauchos who had fought in the ranks of the Army of the North then spread the typical stew of the Argentine Northwest in Argentina pampeana, litoral ...
3. Mexican Taco Meatloaf. This simple recipe combines taco flavor with a simple meatloaf recipe. A homemade seasoning mix with chili powder, cumin, garlic, and paprika gives the dish a robust, Tex ...
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf; place in a 5-qt. slow cooker.
Garten's recipe calls for a simple glaze of ketchup over the top. A pan of hot water placed in the oven on a lower rack keeps the meatloaf moist and prevents the top from cracking. The Verdict
In fact, Argentine annual consumption of beef has averaged 100 kg (220 lb) per capita, [1] approaching 180 kg (400 lb) per capita during the 19th century; consumption averaged 67.7 kg (149 lb) in 2007. [2] Beyond asado (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area ...
Lobby, a stew from Staffordshire, England; Locro, a stew (mainly in the Andes region) Machanka, a Belarus and Ukraine pork stew; Matelote, a French fish stew made with freshwater fish, fish stock, and wine; Mechado, a Philippine beef stew; Moppelkotze; Moqueca, a Brazilian stew with fish (or shrimp, crab, or other seafood) as its main ingredient
1. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Mexican meatloaf is known as albondigón and is small in size. The first recorded recipe for the modern American meatloaf dates from the late 1870s. [24] Those preparing the dish were told to chop up whatever meat was on hand, the meat most likely being beef. To that they added salt, pepper, onion, egg and milk-soaked bread.