Behold A Macau “Capela!”
I loved a Chicago restaurant called Fat Rice, and their cookbook taught me about the cuisine of Macau, and how to make a “Macau Meatloaf” called a “Capela”!
The word “Capela” refers to a circular shape, the shape of a loaf.
For week #20 of my “52 In 22” cooking challenge, I make a “Fat Rice” “Macau Meatloaf!”
You can see the distinctive typeface of the cookbook – it’s filled with colorful animation, gorgeous photos of food, and great recipes as well – all inspired by Macau, located near Hong Kong.
I decided to make a “Macau Meatloaf” so let’s get cooking!
This is a fast dish to prepare, so heat your oven to 350 degrees now!
As you would expect for a meatloaf, there are a lot of ingredients so let’s do this in stages: I cut the Fat Rice recipe in half as I didn’t want to make a “Capala” for a dozen people!
Ingredients For “Capela” – A Macanese Meatloaf:
2 slices day old bread
3/4 cup milk
1 large yellow onion
1 pound ground pork
1 pound ground beef
1/2 cup black olives
1/2 cup Mozzarella Cheese
1/2 cup semi-firm cheese / I used White Cheddar
2 eggs, beaten / 1 egg for egg wash at end
1/2 cup brown mushrooms
1/4 cup almonds and same amount pine nuts
4 slices bacon
To begin, I took two pieces of bread and cut them into cubes, then added 2/3 cup of milk and let it soak – then set aside:
Next up, I chopped a half cup of black olives and brown mushrooms, then diced an entire onion, which I saute’d in olive oil over medium low heat for about ten minutes…
These are pine nuts and almond slivers, a quarter cup of each – and I had a half cup of shredded Mozzarella cheese and the same amount of white cheddar as well…
Finally, I cut 4 slices of bacon in half and it was time to make a meatloaf:
Because there were so many ingredients in there, I mixed it by hand for several minutes, and I added salt and pepper to taste as well- add lemon zest and the juice of one lemon at the end as well:
As you can see, I cut the bacon again and it fit perfectly, which led me to bake it for one hour and twenty minutes, and when I took my “Capela” out of the oven, here’s how it looked:
There was a bit of fat around the edges based on the bacon, so I sopped it up and then it was ready for its close-up:
I took the Meatloaf out of the bundt pan so I could cut it for you and show you the inside – but this is a dish that should be served directly out of the pan!
I really enjoyed this dish – BUT – because of the black olives, mushrooms and almonds, there was a “umami” feel to the dish, especially with the hamburger and pork. I added a bit of seasoning and spicy sauce to the top when eating and helped it “pop” a bit!
I’ve eaten at Chicago’s Fat Rice restaurant several times to enjoy their signature dish:
I chose not to make their famous “Fat Rice” dish, called “Arroz Gordo” – shown above when I had it there – with “Gordo” meaning a riced stuffed with “good stuff” – because I made this Chorizo Paella recently:
I loved this dish – but I still had to make it twice!
Click here to find out why:
I love cooking food from around the world, exploring different cultures and flavors like this:
Yes, I cooked traditional Japanese pub food – click here to see what this was:
I also had a blast making a pie – but it isn’t just ANY pie:
This one has Duck, Pancetta, Cabbage and Mustard!
Click here to see how I made it from scratch!
I have also cooked a traditional Italian “Sunday Gravy”, with an interesting assist from Actor / Cookbook Author / Food Travel Host Stanley Tucci:
I learned a fascinating bit of information about how you are supposed to serve this dish, and you can see how I did by clicking on my story here:
As my “52 Cookbooks 52 Recipes” challenge continues, I am sharing and storing all of these recipes on my food website “Bite! Eat! Repeat!” – it’s your site for all things food – if you like what you see, please click on my link and follow this blog as well!
Let me know what you think of my “52 In 22” challenge!
If you like the story, share it with friends on social media! Thanks!