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Jerk-Seasoned Meat Loaves

I wanted meat loaf, but also something unique, so I decided to spice it up using Jamaican jerk seasoning. My family loved it! I complete the meal by serving it with string beans and yams. —Iris Cook, Batavia, Illinois
  • Total Time
    Prep: 10 min. Bake: 40 min. + standing
  • Makes
    2 loaves (6 servings each)


  • 2 large eggs, lightly beaten
  • 1 medium onion, finely chopped
  • 1/2 cup dry bread crumbs
  • 2 tablespoons green pepper, finely chopped
  • 1 tablespoon Caribbean jerk seasoning
  • 2 garlic cloves, minced
  • 2 teaspoons garlic powder
  • 2 teaspoons dried cilantro flakes
  • 1 teaspoon dried basil
  • 3 pounds ground beef
  • GLAZE:
  • 1/2 cup packed brown sugar
  • 2 tablespoons peach nectar or juice
  • 2 tablespoons ketchup
  • 2 teaspoons barbecue sauce
  • Dash garlic powder
  • Dash pepper


  • 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°.
Nutrition Facts
1 slice: 283 calories, 14g fat (5g saturated fat), 101mg cholesterol, 223mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 22g protein.

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