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Carne Fria Al Estilo De Cuba - (Cold Meatloaf Cuban Style)

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“This is another recipe that my friend Vicky Gomez gave me - it is for a type of meatloaf. She makes it by poaching it(wrapped in foil)and then serves it cold and sliced very thin on crackers or toasted pita or cocktail breads. I used most of her ingredients but instead of poaching it - I made it in the oven. We use this as an appetizer or canapés as well. Didn't allow for chilling or cooling times, which is approximately 10-12 hours.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 300ºF.
  2. Mix all ingredients well by hand except for breading ingredients.
  3. Divide into 3-4 portions and roll each into a cylinder or log about 1-1/2"-2" in circumference.
  4. Place in plastic wrap; shape into logs and refrigerate for about 2 hours, until the meat is firm to the touch.
  5. First, roll the logs in beaten egg and then in Italian seasoned breadcrumbs or cracker meal or dry bread crumbs.
  6. Roll each log separately and wrap in foil making sure the seams are well sealed.
  7. Place on an ungreased baking sheet.
  8. Bake for an hour.
  9. Remove from oven DO NOT open foil.
  10. Allow to cool until it reaches room temperature.
  11. Refrigerate for 8 hours or overnight.
  12. Cut into thin slices and serve cold with toasted pita chips, Carr's water biscuits, or Parmesan rosemary crisps.
  13. As a nice topping, you can use a slice of hard boiled egg and a strip of red pimento on top.

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