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Cactus Country Meatloaf
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Recipe Information
Kate Ransdell


  • 3/4 cup (175 ml) sun dried tomatoes, chopped
  • 1/4 cup (60 ml) yellow corn meal
  • 3 cloves garlic, minced
  • 3/4 cup (175 ml) boiling water
  • 1-1/2 lbs (.7 kg). lean ground beef
  • 2 eggs
  • 2/3 cup (150 ml) sliced green onions
  • 1 4-oz. can diced green chiles
  • 1/3 cup (80 ml) fresh cilantro, chopped
  • 2 jalapeno peppers, chopped (or to desired heat)
  • 1-1/2 tsp (7 ml) salt
  • 1/4 tsp (1 ml) black pepper
  • vegetable spray
  • cornmeal
  • In a large bowl mix the tomato bits, corn meal, garlic and water; set aside to let soak for about 10 minutes.
  • Add remaining ingredients; mix to blend thoroughly.
  • Lightly spray loaf pan with vegetable spray and sprinkle a bit of cornmeal in bottom of pan.
  • Shape meat mixture into loaf and place in pan.
  • Bake at 375 degrees (200 C.) for 50 minutes to 1 hour.
  • Let stand 10 minutes before slicing.
Cover and refrigerate any leftovers then slice for an excellent sandwich served on a bun topped with a thin slice of avocado and some salsa.

This is a nice change from your ordinary meatloaf.

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