Title: Cactus Country Meatloaf
Categories: Ethnic Meat Salad
Yield: 4 Servings
| 3/4 | c | Dried tomato bits |
| 1/4 | c | Yellow corn meal |
| 3 | lg | Cloves garlic minced |
| 3/4 | c | Boiling water |
| 1 1/2 | lb | Lean ground beef |
| 2 | | Egg |
| 2/3 | c | Sliced green onion |
| 1 | cn | (4-oz) dried mild green chilies |
| 1/3 | c | Chopped cilantro/parsley |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | md | Fresh/canned jalapeno peppers seede |
Combine tomato bits, corn meal, garlic and water; set aside for 10 minutes.
Thoroughly blend in ground beef, eggs, onion, chilies, cilantro, jalapeno
peppers, salt and pepper. Form into a loaf and put into shallow baking pan,
about 12 inches long and 4 inches wide. Sprinkle with about a tablespoon of
additional corn meal. Bake in 375 degree oven 50-60 minutes until juices
run clear. Let stand 10 minutes before slicing.