Mexican meatloaf
Yield: 8 servings
Ingredients:
- 1 lb Lean ground beef 1/4 c Pickled sliced jalapenos
- 1 lb Ground veal -chopped
- 3/4 c Pitted black olives
- 2 lg Garlic cloves chopped -coarsely chopped 1 ts Best quality chilli powder
- 1/2 c Yellow cornmeal 1 ts Dried oregano
- 2 lg Eggs lightly beaten 1 ts Salt
- 1 md Onion
Instructions:
chopped 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. Preheat oven to 350F. Combine all ingredients in large bowl (hands work best for mixing) Gently pack mixture into greased 9x5x3 inch loaf pan. Bake for 1 1/4 hours or just until cooked through. Serves 8. Origin: Cookbook Digest May/June 1993. Shared by: Sharon Stevens
