poyha (native american meatloaf)

Name: Poyha (Native American Meatloaf)
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 1/2 C. cornmeal; 1 onion, chopped; 1/2 C. water; 1 tsp. salt; 1 lb. ground beef or ground venison; 2 eggs; 15-oz can whole kernel corn, drained; vegetable oil

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This is a different kind of meatloaf recipe handed down by the Cherokee Indians. Modified for today's resources.

(2 ratings)

yield 4 -6 servings

prep time 20 Min

cook time 1 Hr 10 Min

method Bake

Ingredients For poyha (native american meatloaf)

1/2 C. cornmeal
1 onion, chopped
1/2 C. water
1 tsp. salt
1 lb. ground beef or ground venison
2 eggs
15-oz can whole kernel corn, drained
vegetable oil

How To Make poyha (native american meatloaf)

1
Measure the cornmeal and place in a small bowl. Add the water and stir to mix. Allow to stand. Brown the ground beef in a small amount of vegetable oil. When the meat is thoroughly cooked, add the corn and onion; cook 10 minutes. Add the salt, egg and cornmeal mixture. Stir well; cook 15 minutes. Put in a greased loaf pan and bake 30-45 minutes at 350 degrees in oven. Slice and serve with brown gravy.
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