This is a dish we grew up calling spanish meatloaf. Seems the Puerto ricans can cook just about anything in this sauce from chicken fricassee, to salt cod to pot roast. Tonight was the first time I tried it with a smoked meatloaf and man was it fantastic. An adobo sauce is just that., every house or family has there own recipe for a basic tomato, garlic, onion and chili pepper sauce. This one has the addition of olives, cilantro, oregano and that little packet of Goya sazon. After I simmered the meatloaf in the sauce for about 20 minutes and opened the lid it smelled like a fresh opened can of chipolte peppers minus the extreme heat of course. Usually the potatoes go in the sauce and you serve with white rice. Today we served it up with some mashed potatoes.