Entree: Curacao – Central Culinary Region – Bolo Pretu (Hearty Curaçaoan seasoned meat loaf glazed with rum-molasses and local sofrito)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1 cup (100 g) dry breadcrumbs
- 1/2 cup (120 ml) whole milk
- 2 large eggs
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1/2 cup (75 g) red bell pepper, finely chopped
- 3 cloves garlic, minced
- 1/4 cup (40 g) raisins
- 1/4 cup (40 g) green olives, pitted and chopped
- 2 tbsp (30 g) capers, drained
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) dark rum
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 ml) blackstrap molasses
- 1 tsp (2 g) ground allspice
- 1/4 tsp (0.5 g) ground nutmeg
- 1 small scotch bonnet or habanero pepper, seeded and finely chopped, or 1/2 tsp (1 g) crushed red pepper (optional, to taste)
- 2 tbsp (30 ml) olive oil, plus extra for greasing
- Salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan with olive oil.
2. In a small bowl combine the breadcrumbs and milk; let sit 5 minutes until absorbed. Whisk in the eggs and set aside.
3. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the onion, red bell pepper, and garlic and cook until softened and fragrant, about 5–7 minutes. Remove from heat and let cool slightly.
4. In a large bowl combine ground beef, ground pork, the soaked breadcrumb mixture, cooked sofrito (onion mixture), raisins, chopped olives, capers, chopped cilantro, Worcestershire, allspice, nutmeg, chopped hot pepper if using, salt, and pepper. Mix gently until evenly combined—do not overwork.
5. Press the mixture into the prepared loaf pan, smoothing the top. Place the pan on a baking sheet to catch drips.
6. In a small bowl whisk together ketchup, dark rum, and blackstrap molasses. Brush about half of the glaze over the top of the loaf.
7. Bake in the preheated oven for 55–65 minutes, brushing with remaining glaze halfway through baking, until an instant-read thermometer inserted into the center reads 160°F (71°C).
8. Remove the loaf from the oven and let rest in the pan 10–15 minutes before turning out. Slice and serve warm with stewed plantains, rice, or a simple green vegetable.