I made this recipe last weekend and it got great reviews from everybody that tried it! I thought it was really yummy too. If you like pretty spicy foods, you will want to kick up the spices a little- this has all of the right flavors you will just want to intensify them.
This is kind of strange but I made this recipe in 1990 (I date my recipe cards) and I don’t think I have made it since! (until now) I guess I go a lot of different directions and just never got back to it. I know I liked it a lot because I wrote the recipe on a recipe card.
This meatloaf gets a little bit of background corn flavor from 3 Tblsp of cornmeal mixed with 3 Tblsp tomato paste. It also has corn kernels, roasted green chiles, onion and cilantro to name some of the ingredients. It’s flavor comes from some typical Southwest type spices like cumin and chile powder.
You will have several tablespoons of tomato paste left over in the can- see my moneysaving tip in the recipe below on what to do with it!
If you are a meatloaf person like I am you might want to double the recipe so you have some leftovers. I baked it earlier in the day and heated up some slices in a frying pan for our dinner that night.
I started cooking all of my meatloafs at 400 degrees about a year ago and our stomachs have been much happier after eating them. My husband thinks that since the meat is ground way before you buy it, it probably has some bacteria and the higher cooking temperature seems to kill it.
I use special pans to cook my meatloaf and it makes all of the difference! You can see why when you read about the first meatloaf recipe that I posted.
This recipe makes 1 meatloaf
Preheat oven to 400 degrees
Mix in small bowl and set aside:
3 Tblsp cornmeal
3 Tblsp tomato paste (freeze remainder of tomato paste left from can in 1 Tblsp portions on a piece of wax paper. When frozen place in freezer ziplock bag, date the bag and keep frozen until needed.)
3 Tblsp water to blend
1 teaspoon Gebhardts chile powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 egg, beaten
In large bowl mix together:
1/2 cup onion, chopped fine
3 Tblsp cilantro, chopped
1- 7oz can green chiles, drained and chopped fine (or 1/2 cup roasted and peeled Pasilla or Anaheim chile peppers)
1/2 cup corn kernels (I used frozen and just let defrost and dried with a paper towel)
2 Tblsp instant rice (if not instant it will still be hard after cooking!)
1/4 cup red bell pepper, chopped fine
1 jalapeno pepper, seeded and minced (taste 1st in case it’s too hot!)
Add tomato paste mixture to vegie mixture and mix well
Add 1/2 pound ground beef (I use 87% lean)
1/2 pound ground pork
Mix well and place in meatloaf pan (I use the 2 layered kind that drains)
Spread top with catsup and bake for 35 minutes at 400 degrees until edges are dark and pull away from side of pan a little bit.
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