Mexican Meatloaf Recipe - Cooking Index
Mexican Meatloaf Recipe - Cooking Index
Seasoned with cornmeal, chiles, and olives, this is a spicy, Southwestern rendition of meatloaf. Hot pepper jelly makes a delicious accompaniment, or brush on the jelly while it's baking to glaze the meatloaf.
Cuisine: Mexican| 1 lb | 454g / 16oz | Lean ground beef |
| 1 lb | 454g / 16oz | Ground veal |
| 3/4 cup | 109g / 3.8oz | Pitted black olives - coarsely chopped |
| 1/2 cup | 31g / 1.1oz | Yellow cornmeal |
| 2 cups | 396g / 13oz | Eggs - lightly beaten (large) |
| 1 cup | 62g / 2.2oz | Onion - chopped (medium) |
| 1/4 cup | 36g / 1.3oz | Pickled sliced jalapenos - chopped |
| 2 cups | 292g / 10oz | Garlic cloves - chopped (large) |
| 1 teaspoon | 5ml | Best-quality chile powder |
| 1 teaspoon | 5ml | Dried oregano |
| 1 teaspoon | 5ml | Salt |
Preheat oven to 350F. Combine all ingredients in large bowl (hands work best for mixing). Gently pack mixture into greased 9- by 5- by 3-inch loaf pan. Bake for 1 hour and 15 minutes or just until cooked through.
Source:
"All The Best Mexican Meals" by Joie Warner
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