Jamaican Meatloaf

250 mins
Serves 1
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Directions

  1. 1Brown the ground beef in a skillet, breaking it up until loose and browned. Drain any excess liquid.
  2. 2Brown the ground beef in a skillet, breaking it up until loose and browned. Drain any excess liquid.
  3. 3Brown the ground beef in a skillet, breaking it up until loose and browned. Drain any excess liquid.
  4. 4Add fresh green seasoning, favorite spices (onion powder, garlic powder, paprika, meat seasoning, all-purpose seasoning), and soy sauce to the ground beef. Mix well.
  5. 5Add fresh green seasoning, favorite spices (onion powder, garlic powder, paprika, meat seasoning, all-purpose seasoning), and soy sauce to the ground beef. Mix well.
  6. 6Add fresh green seasoning, favorite spices (onion powder, garlic powder, paprika, meat seasoning, all-purpose seasoning), and soy sauce to the ground beef. Mix well.
  7. 7Add a bit of water, cover, and cook for 15 to 20 minutes.
  8. 8Add a bit of water, cover, and cook for 15 to 20 minutes.
  9. 9Add a bit of water, cover, and cook for 15 to 20 minutes.
  10. 10While the meat cooks, prepare the thickener by grinding Jamaican water crackers (or cornstarch/breadcrumb) finely in a blender.
  11. 11While the meat cooks, prepare the thickener by grinding Jamaican water crackers (or cornstarch/breadcrumb) finely in a blender.
  12. 12While the meat cooks, prepare the thickener by grinding Jamaican water crackers (or cornstarch/breadcrumb) finely in a blender.
  13. 13Stir the ground crackers into the meat mixture and cook for an additional 10 to 15 minutes until thick.
  14. 14Stir the ground crackers into the meat mixture and cook for an additional 10 to 15 minutes until thick.
  15. 15Stir the ground crackers into the meat mixture and cook for an additional 10 to 15 minutes until thick.
  16. 16Puree the meat mixture a little bit with a blender to achieve a smoother texture. Allow the meat filling to cool completely.
  17. 17Puree the meat mixture a little bit with a blender to achieve a smoother texture. Allow the meat filling to cool completely.
  18. 18Puree the meat mixture a little bit with a blender to achieve a smoother texture. Allow the meat filling to cool completely.
  19. 19For the dough, combine yeast, sugar, and warm milk. Allow the yeast to proof.
  20. 20For the dough, combine yeast, sugar, and warm milk. Allow the yeast to proof.
  21. 21For the dough, combine yeast, sugar, and warm milk. Allow the yeast to proof.
  22. 22Add eggs, melted butter, flour, salt, and baking powder to the yeast mixture. Mix until a soft dough is achieved.
  23. 23Add eggs, melted butter, flour, salt, and baking powder to the yeast mixture. Mix until a soft dough is achieved.
  24. 24Add eggs, melted butter, flour, salt, and baking powder to the yeast mixture. Mix until a soft dough is achieved.
  25. 25Remove 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).
  26. 26Remove 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).
  27. 27Remove 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).
  28. 28Once doubled in size, remove the air from the dough.
  29. 29Once doubled in size, remove the air from the dough.
  30. 30Once doubled in size, remove the air from the dough.
  31. 31Cut out desired dough sizes and shapes.
  32. 32Cut out desired dough sizes and shapes.
  33. 33Cut out desired dough sizes and shapes.
  34. 34Roll out the dough with a rolling pin.
  35. 35Roll out the dough with a rolling pin.
  36. 36Roll out the dough with a rolling pin.
  37. 37Use a pot cover or a large soup bowl to cut out rounds of dough.
  38. 38Use a pot cover or a large soup bowl to cut out rounds of dough.
  39. 39Use a pot cover or a large soup bowl to cut out rounds of dough.
  40. 40Add the cold meat filling to the center of each dough round.
  41. 41Add the cold meat filling to the center of each dough round.
  42. 42Add the cold meat filling to the center of each dough round.
  43. 43Fold the dough over the filling to create the meatloaf shape, ensuring the dough and filling are cold for best results.
  44. 44Fold the dough over the filling to create the meatloaf shape, ensuring the dough and filling are cold for best results.
  45. 45Fold the dough over the filling to create the meatloaf shape, ensuring the dough and filling are cold for best results.
  46. 46Poke some holes in the top of the meatloaf for venting.
  47. 47Poke some holes in the top of the meatloaf for venting.
  48. 48Poke some holes in the top of the meatloaf for venting.
  49. 49Cover and allow the meatloaf to proof for another 20 minutes.
  50. 50Cover and allow the meatloaf to proof for another 20 minutes.
  51. 51Cover and allow the meatloaf to proof for another 20 minutes.
  52. 52Bake in a preheated oven at 300 degrees for about 20 minutes.
  53. 53Bake in a preheated oven at 300 degrees for about 20 minutes.
  54. 54Bake in a preheated oven at 300 degrees for about 20 minutes.
  55. 55After baking, brush the meatloaf with some melted butter.
  56. 56After baking, brush the meatloaf with some melted butter.
  57. 57After baking, brush the meatloaf with some melted butter.

Ingredients

  • 1 lbs ground beef
  • 1 lbs ground beef
  • 1 lbs ground beef
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp meat seasoning
  • 1 tsp meat seasoning
  • 1 tsp meat seasoning
  • 1 tsp all-purpose seasoning
  • 1 tsp all-purpose seasoning
  • 1 tsp all-purpose seasoning
  • 2 tbsp ground up crackers
  • 2 tbsp ground up crackers
  • 2 tbsp ground up crackers
  • 7 cup all-purpose flour
  • 7 cup all-purpose flour
  • 7 cup all-purpose flour
  • 2 cups warm milk
  • 2 cups warm milk
  • 2 cups warm milk
  • 1 beaten egg
  • 1 beaten egg
  • 1 beaten egg
  • 6 tbsp melted butter
  • 6 tbsp melted butter
  • 6 tbsp melted butter
  • 2.5 tsp active dry yeast
  • 2.5 tsp active dry yeast
  • 2.5 tsp active dry yeast
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • fresh green seasoning
  • fresh green seasoning
  • fresh green seasoning
  • water
  • water
  • 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.