Jerk Chicken Meatloaf Recipes

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JAMAICAN JERK CHICKEN LOAF



Jamaican Jerk Chicken Loaf image

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

1 1/2 lbs ground chicken
1 cup cooked white rice
1 cup canned black beans, rinsed and drained
1 cup thinly sliced scallion
1/2 cup firm white breadcrumb
2 tablespoons lime juice
1 -2 tablespoon seeded and minced fresh jalapeno pepper
3 garlic cloves, minced
2 teaspoons lime zest
2 tablespoons chopped fresh thyme (or 2 t. dried)
2 tablespoons chopped fresh sage (or 1 1/2 t. dried)
1 teaspoon salt
3/4 teaspoon ground allspice
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1 egg
3 tablespoons jalapeno jelly

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

JAMAICAN JERK MEATLOAF



Jamaican Jerk Meatloaf image

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

1 lb minced lean beef
1 medium onion, finely chopped
3/4 cup breadcrumbs
2 tablespoons caribbean jerk seasoning
1 tablespoon garlic powder
1 egg
1 stalk spring onion, finely chopped
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce

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.

JERK MEATLOAF BALLS



Jerk Meatloaf Balls image

Provided by Eddie Jackson

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 23

4 tablespoons coconut oil
3 green onions, chopped
2 shallots, chopped
1 red bell pepper, chopped
1 Scotch bonnet chile, minced
2 garlic cloves, minced
1/2 teaspoon dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound ground beef
8 ounces ground pork
1 egg, lightly beaten
1/4 cup coconut milk
1/4 cup to 1/3 cup dried breadcrumbs
1 cup ketchup
1/4 cup soy sauce

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.

JERK-SEASONED MEAT LOAVES



Jerk-Seasoned Meat Loaves image

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

2 large eggs, lightly beaten
1 medium onion, finely chopped
1/2 cup dry bread crumbs
2 tablespoons green pepper, finely chopped
1 tablespoon Caribbean jerk seasoning
2 garlic cloves, minced
2 teaspoons garlic powder
2 teaspoons dried cilantro flakes
1 teaspoon dried basil
3 pounds ground beef
GLAZE:
1/2 cup packed brown sugar
2 tablespoons peach nectar or juice
2 tablespoons ketchup
2 teaspoons barbecue sauce
Dash garlic powder
Dash pepper

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.

SAVORY CHICKEN MEATLOAF



Savory Chicken Meatloaf image

A different take on a traditional comfort food. My family loves this chicken meatloaf and my waistline does too!

Provided by HannahRose

Categories     Meatloaf

Time 1h5m

Yield 4

Number Of Ingredients 13

nonstick cooking spray
1 pound ground chicken
1 medium sweet onion, finely chopped
1 medium carrot, finely chopped
¼ cup grated Parmesan cheese
¼ cup whole wheat bread crumbs
1 slice whole grain bread, cut into cubes
1 large egg
3 cloves garlic, minced
2 tablespoons 1% milk
1 cube chicken bouillon, crushed
¼ teaspoon ground black pepper
⅛ teaspoon ground sage

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 7x11-inch glass or thick metal pan with nonstick spray.
  • Combine ground chicken, onion, carrot, Parmesan cheese, bread crumbs, bread cubes, egg, garlic, milk, crushed bouillon, pepper, and sage in a large bowl. Use your hands to mix ingredients thoroughly. Form mixture into a loaf and place in the center of the prepared pan.
  • Bake in the preheated oven until an instant-read thermometer inserted in the center reads at least 165 degrees F (74 degrees C), about 45 minutes.

Nutrition Facts : Calories 517.8 calories, Carbohydrate 104.7 g, Cholesterol 51.4 mg, Fat 6.8 g, Fiber 11.2 g, Protein 17.7 g, SaturatedFat 1.4 g, Sodium 961.9 mg

JERK CHICKEN MEATBALLS WITH BARBECUE-PINEAPPLE GLAZE



Jerk Chicken Meatballs With Barbecue-Pineapple Glaze image

This recipe takes the deep flavor of jerk chicken and turns it into easy meatballs. The jerk seasoning paste does double duty here, adding both spices and moisture, so don't reach for dry jerk seasoning. Whether served alone as an appetizer, over rice, or even tucked in a sandwich, these meatballs are perfectly salty, sweet and spicy.

Provided by Millie Peartree

Categories     meatballs, poultry, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 20

Neutral oil
1 pound ground chicken or turkey
1 small yellow or red onion, finely diced
1 egg, beaten
1/4 cup bread crumbs
2 tablespoons Jamaican jerk seasoning paste, such as Grace or Walkerswood
1 tablespoon chopped fresh parsley or cilantro leaves
1 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup pineapple juice
1/2 packed cup light or dark brown sugar
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 small garlic clove, minced
1/2 teaspoon onion powder
Pinch of red-pepper flakes
Pinch of kosher salt, plus more to taste
1 tablespoon cornstarch
White rice, for serving

Steps:

  • Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
  • Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)
  • While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.
  • In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.
  • Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.

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