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BORDER-STYLE MEATLOAF

 For those of you, like me, who like a good meatloaf from time to time, I have found this recipe works for me. Instead of bread as a filler it uses plain cornmeal. The onion, cilantro, and chilies give it flavor as well as work good in our bodies.

1 lb lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
1 can 4-oz) chopped mild green chilies
2 egg whites
1/2 cup cornmeal (not cornbread mix!)
1 1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1 can (8-oz) tomato sauce, divided
2 tbsp ketchup

Preheat oven to 350 degrees.
Spray a baking sheet that has sides or a loaf pan with nonstick cooking spray; set aside.

In a medium-size mixing bowl combine the ground beef, onion, cilantro, chilies, egg whites, cornmeal, cumin, salt, pepper, and half the tomato sauce.  Mix the ingredients together well, using hands if necessary.

In a small bowl or cup combine the last half of the tomato sauce and the ketchup.

Place mixture in the prepared loaf pan or shape into a loaf and place on prepared baking sheet; spread the tomato sauce/ketchup mixture evenly over top of the meatloaf.

Bake for 55 minutes at 350 degrees.
Allow the meatloaf to stand 5 to 7 minutes before slicing to serve.
Yield: 6 servings.

Note: File photo of this recipe.

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