Recipe by Smokehouse Specialties
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.
- 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
Directions See How It's Made
- 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.