Tamale Pie Meatloaf

Christine Whisenhunt


I came up with this recipe several years ago when I was craving my mom's tamale pie and meatloaf and couldn't decide which one I was going to make. It occurred to me...Why can't I have both? I wonder if I can make a meatloaf that tastes like mom's tamale pie??? And so I did! This is really tasty! I hope you give it a try too! Enjoy!

Note: Photo borrowed from the internet. I would serve this with spanish rice and a salad with a spicy ranch or southwestern dressing.


★★★★★ 2 votes

20 Min
1 Hr


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2 1/2 lb
2 large
1 c
seasoned bread crumbs
2 c
corn meal
1/4 c
1 small
can tomato sauce
1 c
1 small
to medium onion, diced
1 can(s)
corn, drained
1 can(s)
olives, sliced or diced
2 Tbsp
chili powder
1 Tbsp
garlic powder, (or 2 tbsp. minced garlic)
1 Tbsp
season all
1 Tbsp
celery salt
salt and pepper to taste

How to Make Tamale Pie Meatloaf


  • 1Mix all ingredients together. Form into a 3-4 inch high loaf and place on a rack in a roasting pan that allows fat to drain off as it cooks. (I have a baking rack dedicated solely for cooking meat that I use.) Bake at 350 degrees until meat is cooked through. You can cook it at 400 degrees to cook it faster, if you cover it with foil and remove the foil at the end to allow browning.
  • 2Notes:

    I did not write down the amounts of seasoning, so I have guesstimated them here. Adjust to your own taste, just be sure to add a lot of chili powder because it is one of the main ingredients that give this dish its unique taste of tamale pie.

    I did not note when I wrote my recipe down how long I cooked it. I think I usually start checking it after 45 min. if I cook it covered, and an hour if I cook it uncovered.

    Next time I make this I'll try to remember to keep track of the exact amounts of the seasonings that I use and how long I cook it and come back and note it.

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About Tamale Pie Meatloaf

Regional Style: Mexican
Other Tags: Quick & Easy, Healthy

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