Source:

Kate Ransdell

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

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.