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Friday, November 11, 2011
Recipes: Jamaican Jerk Paleo Meatloaf
Here is a further modified version of the
Fourmilab Plausibly Paleo Meatloaf recipe which is more spicy and hence interesting. This is a recipe by and for hotheads—if you don't like spicy food, give this one a pass. If you're unsure about the chamber pressure you can sustain in the interest of yumminess, halve the amount of jerk seasoning in the recipes below and work up to your own level of maximum pleasure.
My own flavour of “
paleo” is “all but condiments”. I adhere to the paleo guidelines for main ingredients, but admit non-paleo components in the seasonings which render food tasty. This means that if there's some non-paleo substance in jerk paste or Worcestershire sauce, that's fine with me because it's just a seasoning, a small fraction of the mass of the result, and worth the risk in exchange for making an otherwise bland dish a pleasure to eat.
| Ingredient | Quantity |
| Ground beef | 500 g |
| Ground pork | 500 g |
| Onions | 2 medium |
| Eggs | 2 |
| Jerk seasoning | 4 Tbsp |
| Worcestershire sauce | 2 Tbsp |
| Garlic purée | 2 Tbsp |
Preheat the oven to 175°C in circulating air mode if available. Place the cracked eggs, garlic, jerk seasoning, and Worcestershire sauce in a bowl and blend until well mixed. Peel, slice and finely chop the onions. Put the ground pork, beef, chopped onion, and blended eggs and spices into a large bowl and mix well. I use “garlic in a tube” purée—substitute six cloves of crushed fresh garlic if you prefer.
Mould into a glass or aluminium baking pan and place in the preheated oven. If the pan is over-full, it may bubble over, so if you're worried, place a baking tin beneath the pan. Let it bake for 90 minutes; if you prefer going by core temperature, look for 72°C in the middle of the meatloaf.
Remove from the oven and if there's fat around the outside of the pan, drain it and feed it to the hogs or otherwise dispose of it responsibly. Let the meatloaf cool; if you indulge immediately, slices are prone to disintegrate as you remove them from the pan.
This recipe makes about four servings. It's great as leftovers, either cold or reheated.
You may be tempted to put catsup on this this tasty treat. But we can do better.
Mix the prepared mayonnaise and jerk seasoning together, ideally letting the mix stand for an hour or so before serving. Spread on slices of the meatloaf and enjoy! As with the meatloaf recipe, if you find this too hot, simply reduce the ratio of jerk paste to mayonnaise until you're happy with it.
That's a spicy meatloaf!
Posted at November 11, 2011 14:09