Ingredients Weight Measure
Beef, lean, ground 4 lbs.
Pork, ground 2-1/2 lbs.
Olve oil 3 Tbsp.
Garlic, finely chopped 3 Tbsp.
Onion, finely chopped 2 cup
Scallions, finely chopped 1/2 cup
Red bell pepper, finely diced 1 ea.
Thyme leaves, chopped 3 Tbsp.
Worcestershire sauce 3 Tbsp.
Canned La Dona® chipotle peppers in Adobo Sauce, 7 oz., roughly chopped 3 ea.
Eggs 3 ea.
Heavy cream 1/2 cup
Milk 1/4 cup
Allspice, ground 3 tsp.
Nutmeg, ground 2 tsp.
Salt 3 tsp.

Boniato Mash

Ingredients Weight Measure
Boniato, peeled 5 lbs.
Heavy cream 1-1/2 cups
Butter 3 Tbsp.
Chipotle peppers, chopped 2 ea.
TABASCO® brand Chipotle Pepper Sauce 2 tsp.
Salt & white pepper to taste

Rum Sauce

Ingredients Weight Measure
Olive oil 1 Tbsp.
Butter, divided 4 Tbsp.
Shallots, minced 1/2 cup
Mango, peeled and pureed 1 ea.
Gosling's® Bermuda Dark Rum (other dark rum can substitute) 1 cup
Chicken stock/broth 2 cups
Granulated sugar 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 10 tsp.
Contadina® Tomato Paste 2 tsp

Spinach-Onion Mix

Ingredients Weight Measure
Butter 2 Tbsp.
Olive oil 1/2 cup
Garlic, chopped 2 Tbsp.
Red onions, medium, julienne 2 ea.
Spinach 3 lbs.
Salt and pepper to taste


Ingredients Weight Measure
Boniato, large 1 ea.


  1. Preheat oven to 350°F.
  2. For Meatloaf, in a large bowl, combine beef and pork. In a medium-sized pan over medium heat, sauté garlic, onions, scallions, peppers and thyme leaves until onions are just translucent; then add to bowl.
  3. Add the rest of the ingredients and mix well until well blended.
  4. Portion meatloaf into 8-oz. ramekins (tops should be level) and cook for 45 minutes or to 165°F.
  5. For Boniato Mash, in large saucepan, cook boniato until tender and drain off liquid.
  6. Add cream, 1 Tbsp. butter, chipotle peppers and TABASCO® Chipotle Pepper Sauce and mash to a near creamy consistency; then add salt and pepper.
  7. For Rum Sauce, in medium saucepan over medium heat, add oil, butter and shallots. Sauté for 1 minute, being careful not to burn.
  8. Add mango puree and rum. Cook until liquid starts to simmer; then add chicken stock and sugar. Simmer until liquid starts to thicken; then add TABASCO® Chipotle Pepper Sauce and tomato paste. Simmer on low heat for another 5-10 minutes while stirring; then add 3 Tbsp. butter and whisk until combined. Remove from heat.
  9. For Spinach-Onion Mix, in large sauté pan, add butter and oil and sauté garlic and onions for 1 minute on medium heat; then add spinach and sauté until wilted. Add salt and pepper.
  10. For Garnish, peel large boniato, slice thinly and cut into wedges. Deep-fry boniato until golden brown. Remove from oil and drain on paper towel.
  11. In each large bowl, place 1 serving of meatloaf and then 5-6 oz. boniato mash on top of meatloaf. Add spinach and onion mix on top of boniato. Ladle 2 oz. of sauce around meatloaf and then garnish with boniato chips.

Yield: 12 servings