Recipe - Jamaican Jerk Chicken Loaf

1 One half pound Ground chicken
1 cup Cooked white rice
1 cup Rinsed and drained canned
black beans
1 cup Thinly cut or sliced up scallions
One half cup Firm white bread crumbs
2 tablespoon Lime juice
1 tablespoon Seeded and minced fresh or
pickled jalapeño peppers;
up to 2
3 Cloves garlic; minced
2 teaspoon Grated lime peel
2 tablespoon Chopped fresh thyme; or 2
teaspoons dried
2 tablespoon Chopped fresh sage; or 1 1/2
teaspoons dried
1 teaspoon Salt
Three fourths teaspoon Ground allspice
One half teaspoon Cayenne
One half teaspoon Ground cinnamon
1 Egg
3 tablespoon Jalapeño jelly

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 13by9inch baking pan, shape the mixture into a 9by5inch loaf,
or pat it into a 9by5inch 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.

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 subsutite lean ground beef or pork in
this recipe.
Recipe by: “Everybody Loves Meatloaf” by Melanie Barnard

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Feb 26,
1998