JERK-SEASONED MEAT LOAVES
I wanted meat loaf but also something unique, so I decided to spice up my usual recipe by using Jamaican jerk seasoning. My family loved it! I completed the meal by serving it with string beans and yams. -Iris Cook, Batavia, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 loaves (6 servings each).
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Transfer to 2 ungreased 9x5-in. loaf pans. Mix glaze ingredients; spread over tops. Bake until a thermometer reads 160°, 40-50 minutes. Let stand 10 minutes before slicing., Freeze option: Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 283 calories, Fat 14g fat (5g saturated fat), Cholesterol 101mg cholesterol, Sodium 223mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 22g protein.
JAMAICAN JERK MEATLOAF
A quick and easy recipe with lots of flavour and a little kick. I use store bought Jerk seasoning sauce, it lasts for ages as you only need a small amount, Walkerswood is a great brand if you can find it. This Is great served with good old-fashioned mashed potatoes or even eaten cold the next day.
Provided by CrazyCatLady
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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 TURKEY MEAT LOAF
Make and share this Caribbean Jerk Turkey Meat Loaf recipe from Food.com.
Provided by Pinay0618
Categories Meatloaf
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In small cup or bowl, combine water and couscous; cover and allow to stand 5 minutes plus or until couscous has absorbed all water.
- In small non-stick skillet, over medium-high heat, saute red bell pepper, thyme, curry powder, cumin, allspice, ginger, salt, black pepper, paprika and cayenne pepper in oil 1 to 2 minutes; allow to cool.
- In medium bowl, combine turkey, bell pepper mixture and couscous. Shape mixture into a round loaf using a 9-inch pie plate or a rectangular loaf using a 8-by-4-by-2-inch pan. Spray pan with vegetable cooking spray.
- Bake at 350 degrees F for 35 to 45 minutes or until meat thermometer reaches 165 degrees F when inserted in the center of the loaf and juices run clear.
Nutrition Facts : Calories 353.4, Fat 16.8, SaturatedFat 3.5, Cholesterol 104.4, Sodium 481.2, Carbohydrate 18, Fiber 2.2, Sugar 1.1, Protein 32.8
(JAMAICAN JERK) JA MAKIN JERK MEATLOAF!
This is NOT your same old meatloaf, mon! It's slightly sweet...slightly spicy...totally delicious. Try it with Jamaicanned Sweet Potatoes and Corn Bake (recipe #382814).
Provided by CookETC
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 30
Steps:
- Preheat oven to 350 degrees.
- Put all JERK SAUCE ingredients in food processor and pulse until well blended.
- Put ground beef in medium mixing bowl, add JERK SAUCE, egg and breadcrumbs.
- Mix ingredients thoroughly (I wash my hands and dig in, but you can use a plastic or wooden spoon).
- Form an oblong meatloaf and put in 350 degree oven for 20 minutes.
- Remove and add MEATLOAF TOPPING using spatula to spread on top and on sides of meatloaf.
- Continue cooking for 25 to 35 more minutes.
Nutrition Facts : Calories 441, Fat 22.4, SaturatedFat 7.7, Cholesterol 130, Sodium 2605, Carbohydrate 34.3, Fiber 1.4, Sugar 22.6, Protein 26
CARIBBEAN MEATLOAF
Make and share this Caribbean Meatloaf recipe from Food.com.
Provided by Sassy in da South
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 305.2, Fat 12.9, SaturatedFat 5, Cholesterol 109, Sodium 532.7, Carbohydrate 20.8, Fiber 1.7, Sugar 11.4, Protein 26.1
JERK TURKEY
I created/served this recipe at a family dinner and an office Christmas luncheon, and got great reviews. It is nicely seasoned without being overwhelmingly peppery.
Provided by Shugacane75
Categories Whole Turkey
Time P2DT17h
Yield 30 serving(s)
Number Of Ingredients 20
Steps:
- Brining - helps to keep the turkey moist during cooking.
- - Pour water into a pan or bucket.
- - Squeeze limes into water and leave the remains in the water.
- - Add salt.
- - Stir to dissolve salt.
- - Place turkey, neck and livers in mixture for 8-12 hours.
- Marinade.
- - Combine the seasonings below overnight before rubbing on the turkey.
- - Combine 3/4 jerk seasoning, soya sauce, pimento, cumin, garlic, cayenne pepper, salt and butter.
- - Mix together into a paste.
- - Set aside 2 tablespoons of the mixture.
- - Remove turkey from brine and dispose of brine.
- - Rinse turkey lightly with fresh water.
- - Take 1/4 cup the butter marinade and rub directly on each turkey breast underneath the skin (this helps to keep the seasoning on the breast and ensures it is flavourful and moist).
- - Repeat this process for the thighs under the skin.
- - Rub remaining mixture on the outside of the turkey on top of the skin, front and back.
- - Put turkey, neck, and livers in a plastic bag tied tight to keep the marinade from leaking out. You may want to wrap it in a couple of bags and place in a bowl or foil tin to prevent leaks in the fridge.
- - Place turkey in fridge for 24-48 hours to marinate. Half way though your marinating time flip the turkey onto its breast so that the marinade isn't sitting just at the bottom of the bag.
- - When you are ready to cook, take the remaining 2 tablespoons of marinade and add thyme, rosemary, onions, carrots and orange.
- - Use this mixture to stuff the turkey (this helps to season the turkey during cooking).
- Cooking.
- - Pre-heat oven to 375 - 400 degrees (depending on your oven) - average 20 mins/1 lb of turkey.
- - Place turkey in roasting pan.
- - Pour 1 cup chicken broth around the edged of the pan - this helps to ensure there is enough juice to baste the turkey.
- - Put turkey in oven, covered with tin foil ('tented') so not too tight so foil sticks to the skin.
- - Baste turkey approximately every 30 minutes.
- - Leave turkey tented while cooking until the final 30 minutes of cooking, then remove foil.
- - Internal temperature of the breast should be 175 degrees when cooked - I highly recommend you use an oven safe one, that can stay in the turkey while you cook.
- - If you don't have a thermometer, when the cooking time has elapsed, make a cut between the thigh and the breast and look at the juice that's released - It will be clear when cooked. If the juice is at all pink or red, put the turkey back in the oven.
- - TIP: Another good test is to check the turkey neck that was cooking in the pan. If the meat on the neck is falling off the bone with ease, that's a good sign.
- Gravy.
- - Take 1 cup of the pan juices out of roasting pan and set aside.
- - Take 3 tablespoons of the vegetable stuffing out of roasting pan - (onions, carrots, thyme - TIP: Do not include orange as peel will make gravy bitter.
- - In a blender, combine the vegetables and 1 cup chicken broth.
- - Blend the vegetables into a puree.
- - Optional - for extra flavour add the cooked turkey liver to the blender with the vegetables to puree.
- - In a sauce pan combine the puree with 1 cup chicken broth and ½ cup orange juice and bring to a boil.
- - Slowly add ½ cup of the pan drippings. Taste mixture to ensure it is not too salty or spicy.
- - Add more pan drippings until it reaches a taste you prefer.
- - In a separate cup mix the cornstarch and 1/2 cup water until cornstarch is fully melted and pours easily.
- - Pour cornstarch mixture into the gravy, slowly and continue stirring until thickened. If the gravy is too salty or thick add more water as needed.
Nutrition Facts : Calories 346.6, Fat 19.9, SaturatedFat 7.7, Cholesterol 129.2, Sodium 4293.7, Carbohydrate 4.8, Fiber 0.8, Sugar 1.5, Protein 35.5
CARIBBEAN JERK MEATLOAF
This is a recipe that I went out on a limb and tried for the first time with some friends over. It was a huge hit. My kids even enjoyed it. This is definitely not the crunchy meatloaf you remember from bad potluck dinners as a kid! The jerk spice was a little hard to find, but our local Whole Foods had a great Hot Jerk Spice paste that worked perfectly.
Provided by Smokehouse Specialt
Categories Pork
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 432.8, Fat 24, SaturatedFat 9.1, Cholesterol 173.3, Sodium 311.9, Carbohydrate 11.6, Fiber 0.8, Sugar 5.6, Protein 40.7
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