Mexican Meatloaf by Susan

Susan Feliciano


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 votes
15 Min
1 Hr 15 Min


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


1/2 c
pico de gallo, bottled or fresh
2 Tbsp
hot pepper jelly

How to Make Mexican Meatloaf by Susan


  • 1Preheat oven to 350° F. Grease a loaf pan and an 8 x 12-inch baking dish.
  • 2Combine all ingredients well in a large bowl (hands work best for mixing). Do not over-mix or pack down, but do mix well.
  • 3Gently 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.
  • 4Bake 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.
  • 5GLAZE: Combine the 1/2 cup pico de gallo well with the hot pepper jelly. A wire whisk works best.

Printable Recipe Card

About Mexican Meatloaf by Susan

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