How To Make Jamaican Meatloaf Recipes

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.

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• Combine the thyme, scallions, garlic, scotch bonnet chile and bell pepper in a food processor and pulse until finely chopped (take care not to make a smooth puree).
• Heat a large nonstick skillet over medium heat. Add the beef, and cook, stirring, until slightly brown, about 2 minutes. Add the pepper mixture, curry powder and allspice, and cook, stirring, until the beef is deeply browned and the filling is fragrant, about 5 minutes. Remove from the heat and stir in the oil. Season the filling with 1 teaspoon salt and a few grinds of pepper and let the filling cool completely. Taste the filling and adjust the seasoning with more salt as needed.
• Roll each sheet of puff pastry to about 1/8 inch thick. Using a 4-inch football or oval-shaped cutter, stamp out 8 ovals of dough from each sheet; reserve the dough scraps. Spoon 1 tablespoon of the beef mixture onto the center of half the dough ovals and brush the edges with egg mixture. Top each oval with a second dough oval and crimp the edges with a fork to seal. Transfer the patties to the prepared baking sheets.
• From the dough scraps, cut sixteen 2-by-1/8-inch strips and forty-eight 1-by-1/8-inch strips, using a paring knife or pizza cutter. Arrange the long strips lengthwise across the center of each oval then arrange 3 short strips crosswise over the long strips to form the laces of a football. So as not to disturb the placement of the laces, carefully brush the tops of the ovals with egg mixture. Bake until puffed and golden brown, 25 to 30 minutes.
• Serve with barbecue sauce, chutney or ranch dressing for dipping.

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.

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°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes.
• Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan.
• Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more.
• Let stand before serving, about 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
• Bake in preheated oven for 40 minutes.
• Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.