Real Recipes From Real Home Cooks ®

mexican meatloaf by susan

(2 ratings)
Recipe by
Susan Feliciano
Oak Ridge, TN

I'm adopting this recipe from the JAP site. I'll be fine-tuning it today for dinner tonight (2/22/11). Seasoned with cornmeal, chipotle, and olives, this is a spicy, southwestern rendition of meatloaf.

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For mexican meatloaf by susan

  • 1 lb
    lean ground beef
  • 1 lb
    ground pork sausage, lean
  • 2 1/4 oz
    can pitted black olives, drained and coarsely chopped
  • 1/2 c
    yellow cornmeal
  • 2 lg
    eggs, lightly beaten
  • 1/2 c
    pico de gallo, bottled or fresh
  • 1 sm
    onion, minced
  • 2 lg
    garlic cloves, minced
  • 1-2 tsp
    mrs. dash southwest chipotle seasoning
  • 1 tsp
    chili powder
  • 1 tsp
    dried oregano
  • 1 tsp
    salt
  • GLAZE
  • 1/2 c
    pico de gallo, bottled or fresh
  • 2 Tbsp
    hot pepper jelly

How To Make mexican meatloaf by susan

  • 1
    Preheat oven to 350° F. Grease a loaf pan and an 8 x 12-inch baking dish.
  • 2
    Combine all ingredients well in a large bowl (hands work best for mixing). Do not over-mix or pack down, but do mix well.
  • 3
    Gently pack mixture into the greased loaf pan. Invert the loaf pan into the baking dish, shaking out meatloaf. Remove loaf pan. Pat meatloaf into shape if necessary.
  • 4
    Bake for 1 hour and 15 minutes, or just until cooked through. (Internal temp 160°) Brush with glaze a few times during baking, or wait until the last 15 minutes and top with the glaze, then finish baking. Allow to rest 5 minutes before slicing.
  • 5
    GLAZE: Combine the 1/2 cup pico de gallo well with the hot pepper jelly. A wire whisk works best.

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