Jerk Chicken Meatloaf Food

JERK CHICKEN

Steps:

• Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
• Combine all of the above in a bowl and stir in the following: .

JERK-SEASONED MEAT LOAVES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Transfer to 2 ungreased 9x5-in. loaf pans. Mix glaze ingredients; spread over tops. Bake until a thermometer reads 160°, 40-50 minutes. Let stand 10 minutes before slicing., Freeze option: Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

JERK CHICKEN

Steps:

• Put the olive oil, lime juice, soy sauce, allspice, sugar, thyme, salt, black pepper, cinnamon, nutmeg, garlic, scallions, jalapenos and ginger in a food processor and blend until smooth.
• Put the chicken into resealable bags and evenly distribute the marinade among the bags. Seal tightly, thoroughly coat the chicken in the marinade and marinate, refrigerated, for at least 30 minutes but preferably overnight.
• Prepare a grill for medium-high heat.
• Grill the chicken skin-side down on direct heat, turning once halfway through, until both sides are browned, 10 to 15 minutes. Transfer the chicken pieces to indirect heat and grill until a meat thermometer registers 165 degrees F and the juices run clear, 15 to 20 minutes more.
• Serve the jerk chicken with a salad of green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery.

UNBELIEVABLE CHICKEN MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Combine chicken and bread crumbs in large bowl.
• Set aside.
• Cut the carrot& onion into chunks and add to blender.
• Add the remaining 7 ingredients to the blender.
• Process in blender until carrot is very fine.
• Pour blender mixture over meat mixture.
• Mix very well using your hands.
• Form mixture into a loaf and place in lightly greased 9" X 13" pan.
• Cover with foil and bake for one hour.
• Remove foil& continue baking for 15-30 minutes, until loaf is cooked through.

JERK CHICKEN

Steps:

• At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
• Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
• Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

JERK CHICKEN

Steps:

• For the brine: Add the salt, sugar, allspice, chile, garlic, ginger and 1 quart water to a large pot and stir to combine. Place over medium-high heat, bring to a boil and cook until the salt and sugar have dissolved, about 5 minutes.
• Pour the brine over the ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours.
• For the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, minced garlic, minced ginger, allspice, brown sugar, salt, cinnamon, cloves, bay leaves and chiles in a medium bowl. Reserve 5 tablespoons for the Jerk BBQ Sauce and set aside.
• Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours.
• For the jerk BBQ sauce: Heat the oil in a medium saucepan over medium-low heat until shimmering. Add the onions, garlic, ginger and the reserved 5 tablespoons of Jerk Paste Marinade and simmer until the onions are translucent, 5 to 8 minutes. Add the ketchup and brown sugar and summer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove the sauce from the heat and transfer to a blender. Blend until smooth and set aside.
• To cook the chicken: Preheat the oven to 325 degrees F. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Working in batches, remove the chicken from marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping them halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Continue with the remaining chicken. Transfer the baking sheet the oven and cook until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minutes and broil until the skin crisps.
• Remove the chicken from the oven, brush it with some of the Jerk BBQ Sauce and let it rest 10 to 15 minutes. Serve with the remaining Jerk BBQ Sauce on the side.

ZESTY CHICKEN MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4 inch loaf pan.
• In a large bowl, mix together the ground chicken, eggs, bread crumbs, salsa, salad dressing, and taco seasoning mix. Pack into the prepared loaf pan.
• Bake for 1 hour in the preheated oven. Top with cheese, and serve with sour cream.

JAMAICAN JERK MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine all ingredients.
• On a lightly greased baking sheet mould into a long loaf shape.
• Bake for 30 minutes.
• Slice and serve.

JAMAICAN JERK CHICKEN LOAF

Steps:

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

JERK MEATLOAF BALLS

Steps:

• Heat 2 tablespoons of coconut oil in a medium skillet over medium heat. Add the green onions, shallots, red pepper and Scotch bonnet and cook, stirring occasionally, until the vegetables are translucent, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, 1 to 2 minutes more. Transfer the mixture to a bowl and refrigerate until cool, about 30 minutes. Meanwhile, combine the brown sugar, allspice, cinnamon, garlic powder, ginger, onion powder, oregano, thyme, salt and pepper in a medium bowl and set aside.
• Preheat the oven to 350 degrees F. Add the beef and pork to the spice mixture and gently work them together. Gently work in the chilled vegetable mixture along with the egg, coconut milk, and just enough of the breadcrumbs to tighten it all up. Form the mixture into 12 meatballs.
• Heat the remaining 2 tablespoons coconut oil in a cast-iron skillet over medium-high heat. Add the meatballs and cook until browned on all sides, 1 to 2 minutes per side. Transfer the skillet to the oven and bake 10 minutes.
• Combine the ketchup and soy sauce in a small bowl. Stir the mixture into the skillet and bake until the meatballs are cooked through, another 10 to 12 minutes.

BUFFALO CHICKEN MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; stir in 3/4 cup cheese. Add chicken; mix lightly but thoroughly. Shape into an 8x4-in. loaf on a greased 15x10x1-in. baking pan. Arrange bacon over top., For glaze, in a small bowl, mix wing sauce, mustard and honey; spoon over meat loaf. Bake until a thermometer reads 165°, 45-50 minutes. Sprinkle with remaining blue cheese and, if desired, additional celery. Let stand 10 minutes before slicing.

SAUCY JERK CHICKEN

Steps:

• In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil.
• Add onion and green onion.
• Combine well.
• Add chicken and allow to marinate refrigerated overnight, turning occasionally.
• Remove chicken from marinade and bring to room temperature.
• If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination.
• Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally.
• I have been told this recipe works well for those of you who do OMAC as follows:
• To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze.
• To serve, thaw in fridge overnight and then grill as directed.

(JAMAICAN JERK) JA MAKIN JERK MEATLOAF!

Steps:

• Preheat oven to 350 degrees.
• Put all JERK SAUCE ingredients in food processor and pulse until well blended.
• Put ground beef in medium mixing bowl, add JERK SAUCE, egg and breadcrumbs.
• Mix ingredients thoroughly (I wash my hands and dig in, but you can use a plastic or wooden spoon).
• Form an oblong meatloaf and put in 350 degree oven for 20 minutes.
• Remove and add MEATLOAF TOPPING using spatula to spread on top and on sides of meatloaf.
• Continue cooking for 25 to 35 more minutes.

JERK CHICKEN MEATBALLS WITH BARBECUE-PINEAPPLE GLAZE

Steps:

• Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
• Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)
• While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.
• In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.
• Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.

SAVORY CHICKEN MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 7x11-inch glass or thick metal pan with nonstick spray.
• Combine ground chicken, onion, carrot, Parmesan cheese, bread crumbs, bread cubes, egg, garlic, milk, crushed bouillon, pepper, and sage in a large bowl. Use your hands to mix ingredients thoroughly. Form mixture into a loaf and place in the center of the prepared pan.
• Bake in the preheated oven until an instant-read thermometer inserted in the center reads at least 165 degrees F (74 degrees C), about 45 minutes.