Jamaican Jerk Ja Makin Jerk Meatloaf Recipes

JAMAICAN JERK MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine all ingredients.
• On a lightly greased baking sheet mould into a long loaf shape.
• Bake for 30 minutes.
• Slice and serve.

CARIBBEAN JERK MEATLOAF

Steps:

• Sauté onions and peppers in olive oil until softened.
• Add garlic for last 2-3 minutes.
• Remove from heat and let cool down.
• Beat egg in a large bowl and add in ketchup and jerk spice.
• Mix these ingredients well.
• Add in sautéed vegetables and mix.
• Add in crushed saltines and milk.
• Separately, knead the 3 meats together until well blended. Get ready to get messy.
• Combine the meats and the other mixture in the large bowl and keep squishing it all together until completely blended.
• Spray a loaf pan with olive oil and add the final mixture to the pan.
• If serving later, cover with plastic wrap and refrigerate.
• Place room-temperature pan on grill (works best on a wood pellet smoker from www.pelletsmoke.com) at 350°F for 1.25 hours.
• Check with meat thermometer and it should be about 170°F
• Once done, drain grease out of pan and glaze the top with your favorite BBQ sauce.
• I mixed my favorite sweet BBQ sauce with 1/2 tbsp of the hot jerk spice and some crushed pineapples.
• Return to the grill at 350°F for 5 more minutes until sauce on top gets a little sticky.
• Remove from grill and let rest for 10-15 minutes and serve.
• Enjoy with a glass of Shiraz.

CARIBBEAN MEATLOAF

Steps:

• Heat oven to 350 degrees.
• Combine meat, oats, onion, catsup, egg, worcestershire sauce, garlic, salt, pepper, and Caribbean jerk seasoning in large bowl; mix lightly but thoroughly.
• Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan. Bake 30 minutes.
• Drain pineapple, reserving juice for another use. Combine pineapple, chutney, jalapeño pepper and mint; mix well.
• Remove meatloaf from oven; spoon 1/2 cup pineapple mixture over top of meatloaf. Continue baking 20 to 25 minutes, until meatloaf is to medium doneness (160 degrees for beef, 170 degrees for turkey), until not pink in center and juices show no pink color.
• Let stand 5 minutes before slicing. Serve with remaining pineapple mixture.