Jamaican Jerk Chicken Loaf

Traditional jerk spices enhance this meatloaf.

• Ready In: 1 hr 45 mins
• Serves: 6

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

Directions

1. Preheat oven to 350°.
2. 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.
3. Pat mixture into a 9x5 inch loaf pan, smoothing the top.
4. In a small saucepn, heat the jelly until melted; spread over the top of the loaf.
5. Bake for 1 hour or until the loaf is firm and the top is richly browned.
6. Let the meatloaf stand for 10 minutes before slicing.