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Preheat the oven to 350ºF. 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. 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. Bake until the loaf is firm, the top is richly browned and a meat thermometer inserted into the center of the loaf registers 160ºF. 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. NOTES : The hot and spicy mix of seasonings that comprises a traditional jerk marinade or rub enhance meatloaf, too. The starchy rice and beans temper the peppery heat, but you can also vary the amount of jalapeños and cayenne according to your taste, then team the meatloaf with a cooling salad that highlights tropical fruits. The Author said on Good Morning America this morning that you could substitute lean ground beef or pork in this recipe. Recipe by: ?Everybody Loves Meatloaf? by Melanie Barnard Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 26, 1998 Jamaican Cookbooks Reggae Music @ Amazon.com |
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