Jamaican Meatloaf
Directions
- 1Brown the ground beef in a skillet, breaking it up until loose and browned. Drain any excess liquid.
- 2Add fresh green seasoning, favorite spices (onion powder, garlic powder, paprika, meat seasoning, all-purpose seasoning), and soy sauce to the ground beef. Mix well.
- 3Add a bit of water, cover, and cook for 15 to 20 minutes.
- 4While the meat cooks, prepare the thickener by grinding Jamaican water crackers (or cornstarch/breadcrumb) finely in a blender.
- 5Stir the ground crackers into the meat mixture and cook for an additional 10 to 15 minutes until thick.
- 6Puree the meat mixture a little bit with a blender to achieve a smoother texture. Allow the meat filling to cool completely.
- 7For the dough, combine yeast, sugar, and warm milk. Allow the yeast to proof.
- 8Add eggs, melted butter, flour, salt, and baking powder to the yeast mixture. Mix until a soft dough is achieved.
- 9Remove the dough from the mixing bowl, bring it together, place it in a greased bowl, cover, and let it double in size (approximately 2 hours).
- 10Once doubled in size, remove the air from the dough.
- 11Cut out desired dough sizes and shapes.
- 12Roll out the dough with a rolling pin.
- 13Use a pot cover or a large soup bowl to cut out rounds of dough.
- 14Add the cold meat filling to the center of each dough round.
- 15Fold the dough over the filling to create the meatloaf shape, ensuring the dough and filling are cold for best results.
- 16Poke some holes in the top of the meatloaf for venting.
- 17Cover and allow the meatloaf to proof for another 20 minutes.
- 18Bake in a preheated oven at 300 degrees for about 20 minutes.
- 19After baking, brush the meatloaf with some melted butter.
Ingredients
- 1 lbs ground beef
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp meat seasoning
- 1 tsp all-purpose seasoning
- 2 tbsp ground up crackers
- 7 cup all-purpose flour
- 2 cups warm milk
- 1 beaten egg
- 6 tbsp melted butter
- 2.5 tsp active dry yeast
- 2 tbsp sugar
- 2 tsp salt
- 0.5 tsp baking powder
- fresh green seasoning
- water
Equipment
skilletspoonblendermixing bowlmixer (optional)pot cover (or large soup bowl)rolling pinoven
Tips
- Drain excess liquid from ground beef if needed.
- Allow the meat filling to cool completely before adding it to the dough to prevent it from oozing out.
- Poke holes in the top of the meatloaf for venting.
- Brush with melted butter after baking.
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