■ 250g|9oz minced beef

■ 250g|9oz bacon, chopped

■ 4 teaspoons of breadcrumbs

■ 4 teaspoons of tomato puree

■ 2 teaspoons of brandy

■ 1/2 teaspoon of ground nutmeg

■ 2 egg yolks

■ salt and pepper

■ equipment: baking tray with rack


1. Pre-heat the oven to 180˚C|350˚F.

2. Finely chop the bacon.

3. Put the minced beef in a mixing bowl, season with salt and pepper, add the chopped bacon, and all the other ingredients. Mix well to blend evenly through the beef.

4. Cut a sheet of non-stick cooking paper about 30cm x 15cm|12" x 6" and punch a few holes in it with a knife to allow the fat to drain of the loaf during cooking.

5. Form the loaf on the non-stick paper, and place on a rack over a 2.5cm|1" deep baking tray. 

6. Bake the meat loaf in the pre-heated oven for about one hour or until the internal temperature reaches 72˚C|160˚F.

7. Let the loaf rest for approximately 15 minutes before removing the paper and transferring to a service plate.

Beef loaf seasoned with  nutmeg and brandy

Pão de Vaca

Macao Beef Loaf Recipe

Prep: 10m | Cook: 60m |Yield: 12 Slices | Easy

Rich beef loaf that can be served hot or cold

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Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.