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.
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
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 SLIDERS
Steps:
- Preheat a grill pan over medium-high heat. In a large bowl, combine the beef, allspice, cayenne, red pepper flakes, garlic powder, onion powder, oregano, brown sugar, thyme, salt and black pepper and gently mix just until combined.
- Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
- Grill the sliders until the internal temperature reads 150˚, 2 to 3 minutes per side. Place a slice of cheese on each patty once you flip them. The cheese will melt over the sides of the patties. Remove the patties to a plate and cover loosely with foil to rest.
- While the patties rest, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes.
- Assemble the sliders by putting a tablespoon-size dollop of the ketchup on the top and bottom buns, topping the bottom bun with the patty and finishing with an onion ring on top of each. Serve with the remaining onion rings and ketchup on the side.
CARIBBEAN JERK SLIDERS
Provided by Eddie Jackson
Time 50m
Yield 8 servings
Number Of Ingredients 36
Steps:
- Preheat a grill pan over medium-high heat.
- Combine the beef, salt, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and black pepper in a large bowl and gently mix until just combined.
- Form the meat into eight 2-ounce patties, then press the center of each with your thumb to create an indent. Coat the grill pan with cooking spray.
- Grill the sliders indent-side up until the internal temperature registers 150 degrees F, 2 to 3 minutes per side, placing a slice of cheese on each patty once you flip them. Cover the patties on the grill pan with a metal bowl to allow the cheese to melt. (The cheese will melt over the sides of the patties.) Remove the patties to a plate and cover loosely with foil to rest.
- Meanwhile, brush the buns with the melted butter and grill until lightly toasted, about 2 minutes per side.
- Assemble the sliders by putting a tablespoon-sized dollop of the Ketchup on the bun tops and bottoms, then top each bottom with a patty. Finish with one Onion Ring on top of each slider. Close sliders and serve immediately.
- Combine the ketchup, lime juice, allspice, cayenne, garlic powder, onion powder, oregano, pepper flakes, brown sugar, thyme and salt in a medium nonreactive bowl and mix until incorporated.
- Pour 4 inches oil into an 8-quart Dutch oven and bring to 350 degrees F over medium-high heat.
- Meanwhile, peel the onions and slice into 1/2-inch-thick rings.
- Combine the flour, salt, garlic powder and black pepper in a large bowl. Whisk in the ale until the ingredients are combined. The batter should be thick but slightly loose.
- Place a wire rack in a sheet pan. Working in batches, dip the onion rings into the batter. Drain any excess batter back into the bowl, then slowly lower the onions into the hot oil. Cook, flipping the onions every 30 seconds, until golden brown, 2 to 3 minutes. Transfer the onions to a wire rack with a spider and lightly season with sea salt.
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
CARIBBEAN-STYLE BURGER WITH JERK KETCHUP AND BEER BATTERED ONIONS
Provided by Eddie Jackson
Categories main-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 28
Steps:
- For the ketchup: Combine the ketchup with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar, thyme and lime juice.
- For the onion rings: Preheat a deep fryer with canola oil to 375 degrees F. Combine the flour with some beer until the batter is the consistency of pancake batter, a quarter to half of the bottle. Slice the onion into 1/2-inch rings, then separate the individual rings. Add the onions into the wet mixture. Fry until golden brown, 3 to 5 minutes. Drain the onion rings and immediately sprinkle with some salt and pepper.
- For the burger: Preheat a grill to medium-high heat. Combine the beef with the allspice, cayenne, chile flakes, garlic powder, onion powder, sugar and thyme. Form the beef into 2 to 4 patties then press the center of each with your thumb to create an indent. Drizzle the patties with olive oil. Sprinkle each side with salt and pepper. Cook until the center is medium pink, 5 to 8 minutes per side.
- Assemble the burgers on the buns topped with the jerk ketchup and serve with the onion rings.
JERK MEATLOAF BALLS
Steps:
- Heat 2 tablespoons of coconut oil in a medium skillet over medium heat. Add the green onions, shallots, red pepper and Scotch bonnet and cook, stirring occasionally, until the vegetables are translucent, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, 1 to 2 minutes more. Transfer the mixture to a bowl and refrigerate until cool, about 30 minutes. Meanwhile, combine the brown sugar, allspice, cinnamon, garlic powder, ginger, onion powder, oregano, thyme, salt and pepper in a medium bowl and set aside.
- Preheat the oven to 350 degrees F. Add the beef and pork to the spice mixture and gently work them together. Gently work in the chilled vegetable mixture along with the egg, coconut milk, and just enough of the breadcrumbs to tighten it all up. Form the mixture into 12 meatballs.
- Heat the remaining 2 tablespoons coconut oil in a cast-iron skillet over medium-high heat. Add the meatballs and cook until browned on all sides, 1 to 2 minutes per side. Transfer the skillet to the oven and bake 10 minutes.
- Combine the ketchup and soy sauce in a small bowl. Stir the mixture into the skillet and bake until the meatballs are cooked through, another 10 to 12 minutes.
CARIBBEAN JERK PORK CHOPS
Caribbean-style pork chops marinated overnight in a lemon juice and oil marinade with a variety of spices. Use more cayenne pepper to make it really hot!
Provided by MARVINTHEMARTIAN
Categories World Cuisine Recipes Latin American Caribbean
Time 12h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting.
- Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours.
- Preheat grill for medium heat. Place grate 4 to 5 inches above heat source.
- Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 5 g, Cholesterol 81.4 mg, Fat 9.3 g, Fiber 0.6 g, Protein 31.4 g, SaturatedFat 2.5 g, Sodium 343.2 mg, Sugar 2.9 g
JAMAICAN JERK CHICKEN LOAF
Make and share this Jamaican Jerk Chicken Loaf recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- In a large mixing bowl, gently but thoroughly combine (use your hands) ground chicken, rice, beans, scallions, bread crumbs, lime juice, jalapenos, garlic, lime peel, thyme, sage, salt, allspice, cayenne, cinnamon, and egg.
- Pat mixture into a 9x5 inch loaf pan, smoothing the top.
- In a small saucepn, heat the jelly until melted; spread over the top of the loaf.
- Bake for 1 hour or until the loaf is firm and the top is richly browned.
- Let the meatloaf stand for 10 minutes before slicing.
Nutrition Facts : Calories 275.5, Fat 4.8, SaturatedFat 1.3, Cholesterol 114.7, Sodium 672.4, Carbohydrate 28, Fiber 4.1, Sugar 6.2, Protein 29.4
CARIBBEAN JERK STIR-FRY
This combination of Asian stir-fry and fiery Caribbean seasoning makes sweet and spicy dish. Serve over hot cooked white rice.
Provided by Clifford Randall Lyde
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.
Nutrition Facts : Calories 548.8 calories, Carbohydrate 41 g, Cholesterol 103.7 mg, Fat 21.4 g, Fiber 4.7 g, Protein 44.3 g, SaturatedFat 3.8 g, Sodium 1620.6 mg, Sugar 26.4 g
JAMAICAN JERK CHICKEN
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.
Provided by Yardie
Categories World Cuisine Recipes Latin American Caribbean
Time 3h20m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
- In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
- Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium heat.
- Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g
JAMAICAN JERK DRY RUB
This is a dry Jamaican Jerk seasoning I use mostly on grilled chicken! You may want to give some away to friends because this recipe makes a lot! Use it as a dry rub on grilled chicken, fish, steak, or just about anything else.
Provided by LOVINLIFE
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 832
Number Of Ingredients 10
Steps:
- Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers.
- To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.
Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.4 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 0.9 mg, Sugar 1.2 g
BACON-WRAPPED JAMAICAN JERK PORK TENDERLOIN
A zesty, flavorful take on an old favorite. Very easy to make in about an hour's time! You could also top with diced jalapeno peppers, if desired.
Provided by gbream88
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine brown sugar, jerk seasoning, paprika, thyme, oregano, seafood seasoning, and crushed red pepper in a bowl; rub generously all over the tenderloin. Wrap with bacon and secure with toothpicks. Coat lightly with oil and place in a loaf pan or casserole dish. Sprinkle any remaining spice rub on top, cover with some diced onion, and surround with remaining onion.
- Bake, uncovered, in the preheated oven until pork is slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 268.4 calories, Carbohydrate 10.9 g, Cholesterol 83.6 mg, Fat 11 g, Fiber 1.5 g, Protein 30.3 g, SaturatedFat 3 g, Sodium 996.6 mg, Sugar 8.2 g
CARIBBEAN JERK CHICKEN
Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.
Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.
(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
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