Caribbean Jerk Meatloaf

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READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb ground buffalo meat
  • 12
  • 12
    lb ground sirloin
  • 7
    saltine crackers
  • 1
  • 3
    serrano peppers
  • 3
    tablespoons ketchup
  • 12
    cup whole milk
  • 2
    tablespoons caribbean jerk seasoning
  • 2
    garlic cloves, minced
  • 12
    roasted red pepper, chopped
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DIRECTIONS

  • 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.
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