CARIBBEAN JERK MEATLOAF

Caribbean Jerk Meatloaf image

Provided by Smokehouse Specialt

Categories Pork

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 lb ground buffalo meat
1/2 lb ground pork
1/2 lb ground sirloin
7 saltine crackers
1 egg
1 sweet onion
3 serrano peppers
3 tablespoons ketchup
1/2 cup whole milk
2 tablespoons caribbean jerk seasoning
2 garlic cloves, minced
1/2 roasted red pepper, chopped

Steps:

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.