Recipe - Mexican Meatloaf

1 pound Lean ground beef
1 pound Ground veal
Three fourths cup Pitted black olives,
coarsely chopped
One half cup Yellow cornmeal
2 lg Eggs, lightly beaten
1 md Onion, chopped
One fourth cup Pickled cut or sliced up jalapenos,
chopped
2 lg Garlic cloves, chopped
1 teaspoon Best quality chilli powder
1 teaspoon Dried oregano
1 teaspoon Salt

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 One fourth hours or just until cooked through. Serves 8.

Origin: Cookbook Digest, May/June 1993. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini