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.
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