Hardinera is a Filipino meatloaf dish originating in Quezon province. I fell in love with this dish the first time I saw it coz it looks so festive, and of course I like meatloaf. Will definitely make one for the holidays! If you’re looking for a dish to bring to your potluck, reunion, Christmas and New Year celebrations, here’s a hardinera recipe to try. Thanks to our friends from the Maya kitchen for the photo and the step-by-step instructions:
4 tablespoons margarine or butter
4 segments garlic, minced
1 piece large onion, diced
½ teaspoon pepper
1 kilo pork, boiled and cubed
¼ kilo chicken liver, cooked and cubed (canned liver spread will also do)
4 pieces hotdog, cubed (or canned meatloaf)
1 piece chorizo de bilbao , cubed
1 cup tomato sauce
1 cup grated cheese
½ cup raisins
2 cups drained pineapple tidbits
1 cup diced sweet pickles
2 cups broth
1 cup breadcrumbs
1 cup All-Purpose Flour (Maya brand preferred)
1 piece hard-boiled egg, sliced
1 piece medium red bell pepper, cut into strips
1. Prepare six lechen flan molders or llaneras. Grease or line with banana leaves. Set aside.
2. Heat butter in a saucepan then sauté garlic and onions. Add pepper, pork, chicken liver, hotdogs, chorizo, tomato sauce, cheese, raisins, pineapple, pickles and broth. Bring to a boil and lower heat and simmer for 20 minutes. Add breadcrumbs and flour to thicken. Remove from fire.
3. Take out molders and arrange at the bottom of the pan the sliced hard boiled egg and bell peppers.
4. Divide the cooked mixture into the llaneras. Cover with aluminum or banana leaves then bake in a preheated 375ºF/191°C or steam for 30 to 40 minutes. Cool then invert on a serving platter.