MEXICAN MEATLOAF

      Title: MEXICAN MEATLOAF
  Categories: Hamburger, Mexican, Garlic, Beef, Meats
       Yield: 8 Servings
  
       1 lb Lean ground beef
       1 lb Ground veal
     3/4 c  Pitted black olives,
            -coarsely chopped
     1/2 c  Yellow cornmeal
       2 lg Eggs, lightly beaten
       1 md Onion, chopped
     1/4 c  Pickled sliced jalapenos,
            -chopped
       2 lg Garlic cloves, chopped
       1 ts Best quality chilli powder
       1 ts Dried oregano
       1 ts 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 1/4 hours or just until cooked through. Serves 8.
   
   Origin: Cookbook Digest, May/June 1993. Shared by: Sharon Stevens
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