Best 5 Jerk Chicken Meatloaf Recipes

**Tantalize your taste buds with a Jamaican-inspired twist on a classic comfort food: Jerk Chicken Meatloaf**. This delectable dish seamlessly blends the bold flavors of jerk seasoning with the hearty goodness of meatloaf. Prepare to embark on a culinary journey that will leave you craving seconds.

This recipe introduces a unique fusion of Caribbean and American cuisine, showcasing the versatility of jerk seasoning beyond traditional chicken dishes. The meatloaf is crafted with a blend of ground chicken and beef, ensuring a moist and flavorful texture. Infused with an aromatic jerk marinade, it promises an explosion of spicy, smoky, and herbal notes in every bite.

Accompanying the meatloaf are two tantalizing sauces: a tangy and sweet jerk sauce and a creamy horseradish sauce. The jerk sauce adds an extra layer of heat and complexity, while the horseradish sauce provides a cooling contrast that balances the bold flavors.

For a complete Jamaican-inspired meal, the recipe also includes instructions for making Jamaican-style rice and peas. This classic side dish features fluffy rice cooked in coconut milk and seasoned with aromatic spices, creating a harmonious accompaniment to the jerk chicken meatloaf.

Indulge in this fusion of flavors and textures, as the jerk chicken meatloaf takes center stage on your dinner table. Elevate your culinary skills and impress your loved ones with this extraordinary dish that combines the best of Jamaican and American cuisine.

Here are our top 5 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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 CHICKEN

Jamaican Jerk Chicken image

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

Ingredients

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

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

JERK CHICKEN

Jerk Chicken image

Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island's lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke. "It's not a sauce, it's a procedure," Jerome Williams, a Jamaican-born Brooklyn resident, told The Times in 2008 on a Sunday in Prospect Park, where families arrive as early as 6 a.m. for lakeside grilling spots, a few of which are actually authorized by the parks department. "It has to be hot, but it cannot only be hot, or you get no joy from it." This recipe delivers that joy.

Provided by Julia Moskin

Categories dinner, lunch, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs
1 large bunch scallions (about 8), white and green parts
2 shallots, peeled and halved
4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 tablespoon dried
2 tablespoons ground allspice, more for sprinkling
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon salt, more for sprinkling
1 tablespoon black pepper
1/2 cup vegetable oil
1 tablespoon white or apple cider vinegar
Freshly squeezed juice of 2 limes

Steps:

At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 40 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 429 milligrams, Sugar 4 grams, TransFat 0 grams

CARIBBEAN JERK MEATLOAF

Caribbean Jerk Meatloaf image

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

Ingredients

1/2 lb ground buffalo meat
1/2 lb ground pork
1/2 lb ground sirloin
7 saltine crackers
1 egg
1 sweet onion
3 serrano peppers
3 tablespoons ketchup
1/2 cup whole milk
2 tablespoons caribbean jerk seasoning
2 garlic cloves, minced
1/2 roasted red pepper, chopped

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

Tips:

Choose high-quality ground chicken for the best flavor and texture.
Don't overmix the meatloaf mixture, as this can make it tough.
Use a variety of herbs and spices to create a flavorful jerk seasoning blend.
Be sure to let the meatloaf rest before slicing and serving, as this will help it hold its shape.
Serve the jerk chicken meatloaf with your favorite sides, such as rice, beans, or salad.

Conclusion:

Jerk chicken meatloaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor, thanks to the jerk seasoning blend, and it is sure to be a hit with your family and friends. So next time you're looking for a new and exciting way to make meatloaf, give this jerk chicken meatloaf recipe a try.