Meatloaf in Jamaica Sauce

Proan Carne
Proan Carne
This meatloaf in Jamaica sauce is the recipe you needed to dust off your oven. Perfect for surprising your whole family, the Jamaica sauce makes the dish a delight and the egg filling gives it an extra flavor touch. Try this main dish at your next meal, and you'll see that this recipe becomes one of your favorites.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo trim 80/20 pork amara
  • 2 San Juan® eggs 2 San Juan® eggs
  • 1/2 cups breadcrumbs 1/2 cups breadcrumbs
  • 50 milliliters cow's milk 50 milliliters cow's milk
  • 2 carrots 2 carrots
  • 10 olives
  • 2 pickled chiles
  • 2 San Juan® eggs, cooked 2 San Juan® eggs, cooked
  • 1 white onion 1 white onion
  • 1/4 zucchinis, in cubes
  • 2 grams salt 2 grams salt
  • 1 gram pepper 1 gram pepper
  • 2 cloves garlic 2 cloves garlic
  • 9 new potatoes
  • 9 button mushrooms 9 button mushrooms
  • 10 grams fresh rosemary
  • 50 milliliters olive oil
  • 1 onion, small, for the sauce
  • 1 cup hibiscus flower, for the sauce
  • 1 1/2 liters water, for the sauce
  • 30 grams butter, for the sauce
  • 100 milliliters chicken bullion, for the sauce
  • 1 clove garlic, for the sauce
  • 1 teaspoon ginger powder, for the sauce
  • 2 dried árbol chiles, for the sauce
  • 1 gram sea ​​salt, for the sauce
  • 1 gram black pepper, for the sauce
Preparation
20 mins
25 mins
Medium
  • In a processor, grind the meat perfectly.
  • Add salt, pepper, garlic, breadcrumbs, milk, and the two eggs.
  • Mix these ingredients well into the meat in the same processor, without overworking it. Set aside.
  • Place the meat in a bowl and mix in the chopped chili, carrots, zucchini, and finely chopped olives and onions.
  • On plastic wrap, spread the meat until it forms a large rectangular tortilla.
  • Place the cooked egg in the center and roll it up, joining both sides until sealed; to seal the meat well, help yourself with the plastic to form a firm roll.
  • Line the meat roll with aluminum foil and bake for 25 minutes at 180 °C, or until cooked.
  • While baking, check on the cooking progress and peel one edge of the potatoes, then sauté them in oil with rosemary and salt over low heat until cooked.
  • Add the mushrooms and continue cooking for one minute.
  • Remove the meatloaf from the oven and take off the aluminum foil and plastic wrap. Cut into desired portions.
  • For the sauce, make a concentrate of Jamaica by boiling the flowers in one liter of water. Then set the flowers aside separately.
  • Sauté the chilies over medium heat in a pan with butter. Then, in a food processor, grind them very finely with the flowers and onion.
  • Blend 1 cup of Jamaica concentrate with the garlic clove and then pour it into a pot.
  • Add chicken broth, ginger, salt, and pepper, and 1/4 cup of water along with the ground flowers to the pot. Boil over medium heat until reduced to taste.
  • If it is too acidic, add a bit of brown sugar and season to your taste.
  • Place a portion of Jamaica sauce on a plate, followed by the meatloaf, and garnish with the baby potatoes and mushrooms.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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