Jamaican Jerk Chicken Loaf
Source of Recipe
the web
Recipe Introduction
Serves: 6
List of Ingredients
1 1/2 pounds ground chicken
1 cup cooked white rice
1 cup rinsed and drained canned black beans
1 cup thinly sliced scallions
1/2 cup firm white bread crumbs
2 tablespoons lime juice
1 tablespoon seeded and minced fresh or pickled -- up to 2
-- jalapeño
peppers
3 cloves garlic -- minced
2 teaspoons grated lime peel
2 tablespoons chopped fresh thyme -- or 2 teaspoons
-- dried
2 tablespoons chopped fresh sage -- or 1 1/2 teaspoons
-- dried
1 teaspoon salt
3/4 teaspoon ground allspice
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1 egg
3 tablespoons jalapeño jelly
Recipe
1. Preheat the oven to 350 degrees F. In a large mixing bowl, use your hands to gently but thoroughly combine the ground chicken, rice, beans, scallions, bread crumbs, lime juice, jalapeños, garlic, lime peel, thyme, sage, allspice, cayenne, cinnamon and egg. 2. In a 13-by-9-inch baking pan, shape the mixture into a 9-by-5-inch loaf, or pat it into a 9-by-5-inch loaf pan, smoothing the top. In a small saucepan or in a microwave oven, heat the jelly until melted, then spread it over the top of the loaf. 3. Bake until the loaf is firm, the top is richly browned and a meat thermometer inserted into the center of the loaf registers 160 degrees F, about 1 hour. Let the meatloaf stand in the pan for 10 minutes before slicing to serve. Leftovers Make sandwiches on Italian bread spread with mayonnaise mixed with a little jalapeño jelly. Add shredded lettuce or sprouts.
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