Jamaican Jerk Chicken Loaf

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ground chicken
1 cup	160g / 5.6oz	Cooked white rice
1 cup	160g / 5.6oz	Rinsed and drained canned black beans
1 cup	237ml	Thinly sliced scallions
1/2 cup	73g / 2.6oz	Firm white bread crumbs
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Seeded and minced fresh or pickled - up to 2 jalapeno
		Peppers
3		Garlic - minced
2 teaspoons	10ml	Grated lime peel
2 tablespoons	30ml	Chopped fresh thyme - or 2 teaspoons dried
2 tablespoons	30ml	Chopped fresh sage - or 1 1/2 teaspoons dried
1 teaspoon	5ml	Salt
3/4 teaspoon	3.8ml	Ground allspice
1/2 teaspoon	2.5ml	Cayenne
1/2 teaspoon	2.5ml	Ground cinnamon
1		Egg
3 tablespoons	45ml	Jalapeno jelly

Recipe Instructions

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, jalapenos, 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 jalapeno jelly. Add shredded lettuce or sprouts.

Source:
"Everybody Loves Meatloaf" by Melanie Barnard

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