Ingredients

• 2 teaspoons fresh oregano
• 1 tablespoon minced garlic
• ½ cup sliced, stuffed green olives
• 1 ½ lb ground beef and pork for meatloaf
• 2 (4.25 oz) cans deviled (or cooked) ham
• ¼ cup sliced fresh green onions
• 2 teaspoons ground cumin
• 1 cup cracker meal, divided
• 3 large eggs (or ¾ cup egg substitute), divided
• 3 hard-boiled eggs
• 1 cup sofrito
• ½ cup water
• Cooked white rice (optional, for serving)

Steps

1. Preheat oven to 425°F. Chop oregano finely. Place in medium bowl: oregano, garlic, olives, meatloaf mix, ham, onions, cumin, ¾ cup cracker meal, and 2 raw eggs; stir until thoroughly blended.
2. Divide mixture in half; form into 2 (8- x 4-inch) rectangular loaves. Place 1 loaf in 2-quart (or larger) baking dish; arrange hard-boiled eggs end to end on top. Top with other loaf, then pinch edges of meat tightly to seal closed (wash hands). Beat remaining raw egg in small bowl, then brush over top of loaf. Top with remaining ¼ cup cracker meal; bake 20 minutes.
3. Reduce oven temperature to 375°F. Combine sofrito and water; pour one-half mixture over meatloaf; bake 35–40 more minutes until meatloaf is 160°F. Remove meatloaf from oven; let stand 5 minutes. Slice and serve with remaining half sofrito mixture and rice, if using.

Ingredients

• 2 tablespoons canola oil
• 1 (20 oz) bag refrigerated diced potatoes with onions
• ½ bunch fresh cilantro
• ½ cup mayonnaise
• ¼ cup sliced fresh green onions
• 2 teaspoons chipotle pepper sauce
• ½ teaspoon minced garlic

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add potatoes; cook 7–8 minutes, stirring occasionally, until potatoes are golden. Remove pan from heat.
2. Chop cilantro (½ cup); place in medium bowl. Stir in mayonnaise, onions, pepper sauce, and garlic until blended; stir potatoes in gently until evenly coated. Serve.