Caribbean Jerk Meatloaf

Submitted by Smokehouse Specialt

"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."

 

• Ready In: 2hrs
• Ingredients: 12
• Serves: 4-6

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

directions

1. Sauté onions and peppers in olive oil until softened.
2. Add garlic for last 2-3 minutes.
3. Remove from heat and let cool down.
4. Beat egg in a large bowl and add in ketchup and jerk spice.
5. Mix these ingredients well.
6. Add in sautéed vegetables and mix.
7. Add in crushed saltines and milk.
8. Separately, knead the 3 meats together until well blended. Get ready to get messy.
9. Combine the meats and the other mixture in the large bowl and keep squishing it all together until completely blended.
10. Spray a loaf pan with olive oil and add the final mixture to the pan.
11. If serving later, cover with plastic wrap and refrigerate.
12. Place room-temperature pan on grill (works best on a wood pellet smoker from www.pelletsmoke.com) at 350°F for 1.25 hours.
13. Check with meat thermometer and it should be about 170°F
14. Once done, drain grease out of pan and glaze the top with your favorite BBQ sauce.
15. I mixed my favorite sweet BBQ sauce with 1/2 tbsp of the hot jerk spice and some crushed pineapples.
16. Return to the grill at 350°F for 5 more minutes until sauce on top gets a little sticky.
17. Remove from grill and let rest for 10-15 minutes and serve.
18. Enjoy with a glass of Shiraz.