Caribbean Meatloaf

Classic meatloaf with a twist.

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs lean ground beef or 1 1⁄2 lbs ground turkey
• 3⁄4 cup quick oats (uncooked) or 3⁄4 cup old fashioned oats (uncooked)
• 3⁄4 cup onion, finely chopped
• 1⁄2 cup catsup
• 1  egg, lightly beaten
• 1  tablespoon Worcestershire sauce (could use soy sauce)
• 2  garlic cloves, minced
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  teaspoons  caribbean jerk seasoning
• 1 (8 ounce) can crushed pineapple (in natural juices)
• 1 (9 ounce) jar mango chutney
• 1  jalapeno pepper, finely chopped (optional)
• 1  tablespoon  chopped of fresh mint or 1  tablespoon cilantro

Directions

1. Heat oven to 350 degrees.
2. Combine meat, oats, onion, catsup, egg, worcestershire sauce, garlic, salt, pepper, and Caribbean jerk seasoning in large bowl; mix lightly but thoroughly.
3. Shape meatloaf mixture into 10x6-inch loaf on rack of broiler pan. Bake 30 minutes.
4. Drain pineapple, reserving juice for another use. Combine pineapple, chutney, jalapeño pepper and mint; mix well.
5. 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.
6. Let stand 5 minutes before slicing. Serve with remaining pineapple mixture.