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Murcian meatloaf

Murcian meatloaf

Main dishes

Discover this traditional Spanish recipe, a delicious and flavorful meatloaf.

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Recipe from Rrmsjp, Edmenb, Tamorlan (Wikibooks), adapted by Recette de cuisine ·

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This delicious meatloaf is a Spanish specialty originating from the Murcian region. It requires several steps, which do take some patience, but the result is well worth it. It is often served during family meals and is also enjoyed at parties and special occasions.

Ingredients and directions

  • Prep time20 min
  • Cook time35 min
  • Resting30 min
  • Total1 hr 25 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$10.89 $1.36 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

8 people
  • $5.70
  • $0.49
  • $0.70
  • $3.08
  • $0.92

Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.

Directions

  1. In a pan, melt the lard and brown the meat. Add the wine, cloves, and bay leaves.
  2. Spread the dough out and evenly distribute the vegetable mixture, chopped hard-boiled eggs, and chorizo pieces. ≈ 4 min
  3. Onions can be added to the meat or placed on top of the filling. ≈ 3 min
  4. To create the puff pastry, the dough is rolled into a cone shape, then sliced. These slices are then stretched with a rolling pin until they are very thin, covering the top of the cake. By rolling and cutting the dough into discs, and then flattening them, a spiral-shaped puff pastry is created. ≈ 3 min
  5. Before putting it in the oven, the puff pastry needs to be brushed with butter.

The bill

Murcian meatloaf

  • 500 g of ground beef$5.70
  • 50 g of bacon$0.49
  • 2 hard-boiled eggs$0.70
  • 100 g of chorizo$3.08
  • 250 ml of white wine$0.92

Total$10.89

that's $1.36 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of ground beef
  • 50 g of bacon
  • 2 hard-boiled eggs
  • 100 g of chorizo
  • 250 ml of white wine
  • 2 cloves of allspice and 2 bay leaves
  • Pork livers (for the “special” variety)

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