This sure is not your mother’s meatloaf. This recipe has cumin and coriander from Latin America. It has allspice from Jamaica. It has pastachios from Africa. When finished it reminds me of a terrine from France, though there is not much French about it. Thus, the name… Country Meatloaf.
This version of meatloaf tastes great served piping hot served with Jamaican jerk sauce, instead of the classic ketchup. When cold, I like to treat it like a country pate’ and serve it with a baguette, raw onion, pickles,and some mustard. My one rule about meatloaf is that is must taste delicious chilled as it does coming out of the oven. In the end, it is always about the sandwich.
Pull out the bacon and for this recipe of Country Meatloaf. I made this recipe small with only a pound of meat, but it is easily doubled, and tripled for more people. One pound of meat is plenty for the two of us with leftovers. I have also made this with pork and veal. It is equally delicious and more then delicate.
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