Mexican Polenta Meatloaf

"I was in the mood for meatloaf and didn't have the usual ingredients. I also had a hankering for Mexican food so I gave myself the best of both worlds. Since I didn't have any bread or bread crumbs, I decided to use tortilla chips and for grins added a 1/2 container of leftover prepared polenta along with the Mexican spices. I used the San Gennaro brand of pre-cooked polenta. It came out beautifully and was a perfect meal on a cold winter evening. I believe that next time, I will layer the polenta with the cheese in the center rather than mix it in with the meat and see what that is like."
 
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Ready In:
1hr 15mins
Ingredients:
20
Serves:
4-6
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ingredients

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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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