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


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.

About this Recipe

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