mexican meatloaf by susan
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.
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 pound lean ground beef
- 1 pound ground pork sausage, lean
- 2 1/4 ounces can pitted black olives, drained and coarsely chopped
- 1/2 cup yellow cornmeal
- 2 large eggs, lightly beaten
- 1/2 cup pico de gallo, bottled or fresh
- 1 small onion, minced
- 2 large garlic cloves, minced
- 1-2 teaspoon mrs. dash southwest chipotle seasoning
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- GLAZE
- 1/2 cup pico de gallo, bottled or fresh
- 2 tablespoons hot pepper jelly
How To Make mexican meatloaf by susan
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Step 1Preheat oven to 350° F. Grease a loaf pan and an 8 x 12-inch baking dish.
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Step 2Combine all ingredients well in a large bowl (hands work best for mixing). Do not over-mix or pack down, but do mix well.
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Step 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.
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Step 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.
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Step 5GLAZE: Combine the 1/2 cup pico de gallo well with the hot pepper jelly. A wire whisk works best.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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