Mexican Polenta Meatloaf

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“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.”
1hr 15mins

Ingredients Nutrition


  1. In large bowl, thoroughly mix together the hamburger, onions, pepper, tortilla chips, polenta and egg.
  2. 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.
  3. Add the seasoned sauce to the hamburger mix and combine well.
  4. Place 1/2 of the meat mixture into an oven proof baking pan (I use a muffin tin)
  5. Make a layer of cheese over the meat stopping 1/2 inch away from the outer edge.
  6. Place the remaining hamburger mix over the cheese, pressing lightly around the edges to keep the cheese from dripping out.
  7. Mix together the remaining Ro-Tel and tomato sauce and spread evenly over the top of the meatloaf.
  8. Bake at 350 for 1 hour.
  9. Remove from oven and place a layer of cheese over the top and dot with jalepeno slices if desired.
  10. Return to oven for 5 minutes or until cheese is melted.
  11. Remove from oven and let cool 5 minutes.

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