Southwestern-style Meat Loaf

Name: Southwestern-style Meat Loaf
Yield: Makes 8 Servings
Cuisine: United States
Ingredients: ¼ cup (packed) chopped cilantro; 1 tablespoon olive or vegetable oil; 1½ teaspoons chili powder; ¼ cup cornmeal; ½ cup tomato juice, vegetable juice, or cold water; 2 hot red and green pickled cherry peppers, drained, seeded, and chopped; 2 pickled jalapeño peppers, drained, seeded, and chopped; ½ teaspoon salt; 2 large garlic cloves, minced; 1 teaspoon ground cumin (see Note); 1 cup fresh, frozen, or canned and drained corn kernels; 1 large red onion, chopped (about 1½ cups); ½ pound ground pork shoulder or beef chuck; 1 pound ground turkey; 1 egg white

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

This is more a meat and vegetable loaf than a meat loaf. It is adapted from a recipe from our friend Anne Riives, who used two pounds ground pork and beef in hers. In this recipe we use less meat, part of it ground turkey, which is lower in fat. The mixture has cornmeal and corn kernels plus lots of spices.

Ingredients

¼ cup cornmeal
½ cup tomato juice, vegetable juice, or cold water

Americas
United States
Main course
Spicy
Gluten-free

Method

Stir the cornmeal and tomato juice together in a large bowl until smooth. Set aside.
Cook the onion and garlic in olive oil in a nonstick skillet over medium-high heat until lightly golden, 8 to 10 minutes. Process the corn kernels in a food processor until finely chopped. Transfer the corn to the skillet, add the cilantro, chili powder, and cumin and cook, stirri