Caribbean Jerk Meatloaf

August 10th, 2009 | Posted in Unexpected Recipes | No Comments »
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Recipe: Caribbean Jerk Meatloaf

Summary: I know what you may be thinking… Meatloaf brought up some bad memories of a scary dish I would find at a potluck dinner when I was a kid. This one is different. My kids even enjoyed it.


  • 1/2 lb – Ground bison
  • 1/2 lb – Ground pork
  • 1/2 lb – Ground sirloin
  • 7 – Saltine crackers
  • 1 – Egg
  • 1 – Sweet onion
  • 3 – Serrano peppers
  • 3 tbsp – Ketchup
  • 1/2 cup – Whole milk
  • 2 tbsp – Hot Jerk spice
  • 2 – Garlic cloves, minced
  • 1/2 – Roasted red pepper, chopped


  1. Sautee 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. Then, add in sauteed vegetables and mix. Then, add in crushed saltines and milk. Separately, knead the 3 meats together until well blended. Then, 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. Just be sure to remove from the fridge and let it warm up to room temperature before grilling.
  2. Place room-temperature pan on grill at 350 degrees for 1.25 hours. Check with meat thermometer and it should be about 170 degrees. 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 for 5 more minutes until sauce on top gets a little sticky. Remove from grill and let rest for 10-15 minutes and serve.
  3. I went crazy with the Caribbean theme and made some Yucca fries to go along with it that turned out great.

Meal type: supper

Culinary tradition: USA (Southwestern)

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