mexican meatloaf by susan
(2 ratings)
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 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For mexican meatloaf by susan
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1 lblean ground beef
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1 lbground pork sausage, lean
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2 1/4 ozcan pitted black olives, drained and coarsely chopped
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1/2 cyellow cornmeal
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2 lgeggs, lightly beaten
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1/2 cpico de gallo, bottled or fresh
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1 smonion, minced
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2 lggarlic cloves, minced
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1-2 tspmrs. dash southwest chipotle seasoning
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1 tspchili powder
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1 tspdried oregano
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1 tspsalt
- GLAZE
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1/2 cpico de gallo, bottled or fresh
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2 Tbsphot pepper jelly
How To Make mexican meatloaf by susan
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1Preheat oven to 350° F. Grease a loaf pan and an 8 x 12-inch baking dish.
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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