Title: High Country Meatloaf
Categories: Ethnic
Yield: 6 Servings
| 3/4 | c | Sundried 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 | | Eggs |
| 2/3 | c | Chopped green onions |
| 1 | c | 4 oz. green chiles (mild) |
| 1 | | Diced |
| 1/3 | c | Chopped fresh cilantro |
| 1 | | Jalapeno pepper chopped, |
| 1 | | Seeded (optional) |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
In large bowl, mix tomato bits, corn meal, garlic and water, set aside 10
minutes. Add remaining ingredients. Mix with hands to blend thoroughly. In
shallow baking pan or dish form a loaf with meat mixture. Sprinkle with
small amt. of corn meal Bake 375 F. for 1 hr or until juices run clear. Let
stand for 10 minutes before slicing. Cover and refrigerate leftovers makes
great sandwiches Source Timber Crest Farms submitted by marina