Mexican Polenta Meatloaf
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
4-6
ingredients
- 1 lb lean ground beef
- 1 medium onion, finely diced
- 1⁄2 red bell pepper, finely diced
- 1 egg
- 1 cup crushed tortilla chips
- 1 cup prepared polenta, diced & crumbled into 1/4-inch pieces
- 1 tablespoon dried onion flakes
- 1 1⁄2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon garlic powder (not salt)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon brown sugar
- 3 tablespoons tomato paste
- 1 (8 ounce) can tomato sauce
- 1 (14 1/2 ounce) can ro-tel tomatoes or (14 1/2 ounce) can picante sauce
- 8 ounces shredded four cheese Mexican blend cheese
- sliced jalapeno (optional)
directions
- In large bowl, thoroughly mix together the hamburger, onions, pepper, tortilla chips, polenta and egg.
- In a separate bowl combine 1/2 can Ro-Tel, 1/2 can tomato sauce, tomato paste, onion flakes, chili powder, cumin, basil, oregano, garlic powder, salt, pepper and brown sugar.
- Add the seasoned sauce to the hamburger mix and combine well.
- Place 1/2 of the meat mixture into an oven proof baking pan (I use a muffin tin)
- Make a layer of cheese over the meat stopping 1/2 inch away from the outer edge.
- Place the remaining hamburger mix over the cheese, pressing lightly around the edges to keep the cheese from dripping out.
- Mix together the remaining Ro-Tel and tomato sauce and spread evenly over the top of the meatloaf.
- Bake at 350 for 1 hour.
- Remove from oven and place a layer of cheese over the top and dot with jalepeno slices if desired.
- Return to oven for 5 minutes or until cheese is melted.
- Remove from oven and let cool 5 minutes.
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