Jamaican Jerk Meatloaf
Bring the bold and irresistible flavors of the Caribbean to your dinner table with this Jamaican Jerk Meatloaf recipe! This vibrant twist on a classic comfort food blends ground beef and pork with jerk seasoning, fresh thyme, scallions, and a touch of habanero heat for authentic island flair. A tangy-sweet glaze made with ketchup, brown sugar, and lime juice takes it to the next level, creating a beautifully caramelized crust. Perfectly baked and tender, this meatloaf pairs wonderfully with rice and peas or roasted vegetables, making it an unforgettable meal. Easy to prepare in just over an hour, this recipe delivers big on flavor and is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground pork
- 1 cup Panko breadcrumbs
- 0.5 cup Milk
- 2 large Eggs
- 2 tablespoons Jerk seasoning
- 3 stalks Scallions, finely chopped
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Allspice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 small Habanero pepper, finely minced (optional)
- 0.5 cup Ketchup
- 2 tablespoons Brown sugar
- 1 tablespoon Lime juice
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper for easy removal.
In a small mixing bowl, combine the panko breadcrumbs and milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the milk.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, eggs, jerk seasoning, scallions, garlic, fresh thyme, allspice, salt, black pepper, and minced habanero pepper (if using). Mix thoroughly but avoid overmixing, which can make the meatloaf dense.
Transfer the meat mixture to the prepared loaf pan. Press down gently to shape it evenly.
In a separate small bowl, prepare the glaze by mixing the ketchup, brown sugar, and lime juice. Spread the glaze evenly over the top of the meatloaf.
Place the meatloaf in the oven and bake for 50-55 minutes, or until the internal temperature reaches 160°F (71°C).
Once cooked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps retain the juices and makes slicing easier.
Serve warm, garnished with additional chopped scallions or a squeeze of lime, if desired. Pair with rice and peas or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 8294 mg | 361% | |
| Total Carbohydrate | 190.2 g | 69% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 93.5 g | ||
| Protein | 185.1 g | 370% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 484 mg | 37% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2681 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
