Mexican Meatloaf by Susan

4
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.

Rating:

★★★★★ 2 votes

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

How to Make Mexican Meatloaf by Susan

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.

Printable Recipe Card

About Mexican Meatloaf by Susan

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




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