Mexican Meatloaf by Susan

Susan Feliciano

By
@frenchtutor

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.


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Rating:

Comments:

Serves:

8

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

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 large
eggs, lightly beaten
1/2 c
pico de gallo, bottled or fresh
1 small
onion, minced
2 large
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef, Meatloafs
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy