This recipe has cumin and coriander from Latin America. It has allspice form 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 with some 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 mustard. My only rule when it comes to meatloaf is that it must taste as delicious chilled as it does coming out of the oven. I made this recipe small with only a pound of meat. Super easy to double and triple this recipe, but this size is perfect for the two of us with leftovers.

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