Dad's Down Home Cornbread and Jalapeno Meatloaf

SUBMITTED BY: CHEFSINGLEDAD PHOTO BY: MOLLE888

"A savory, moist homestyle meatloaf that includes cornbread crumbs, corn, jalapenos, pepperjack cheese, onion, garlic, and more. This is a mild, yummy version that nicely balances the ingredients -- you can easily fire it up and customize the amounts and ingredients to suit your taste."

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 pounds ground beef
1/2 pound ground pork
3/4 cup canned whole kernel corn
1/2 cup crumbled cornbread
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
1/2 cup finely chopped onion
1/4 cup milk
1 egg, lightly beaten
3 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

READ REVIEWS (31)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper. Gently mix the corn mixture into the meat mixture. Form into a rounded loaf shape, and place in the prepared baking dish
Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C). Loosely cover with aluminum foil during the last 15 minutes of cook time if the loaf is overly brown.

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REVIEWS

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Reviewed on Nov. 1, 2005 by CHEFSINGLEDAD

Hey all! This is my recipe, so of course I'm going to rate it well! :) But seriously, I can understand the concern about extra fat content. Here's one thing I often do: simply place a standard-size cooling rack inside your baking dish and place the meatloaf atop that, so that the fattier liquids run off and do not soak the loaf as it cooks. If your cooling rack won't fit, simply roll aluminum foil "logs" (three should do) to support the meatloaf in the pan. One last thing: this is obviously a cornbread/pepperjack/jalapeno version. You could change the theme entirely by focusing on changing the bread/cheese/veggie versions (... for example, I've used sourdough bread crumbs, mozzarella, and sun-dried tomatoes). Adjust additional spices, if any, accordingly. Enjoy! :)

14 users found this review helpful

Reviewed on Feb. 26, 2007 by Alison

Really tasty and moist, definitely high on the calories but so hard not to eat it by the truckload!

9 users found this review helpful

Reviewed on May 1, 2006 by BEVSKIWOLF

Hi all- I'm back after making this again and reading some of the "breaking" comments. I have an easy solution. For the cornbread (1/2 cup), buy a box of cornbread muffin mix and use 1/2 cup dry mix instead of 1/2 crumbled baked muffins. WORKS GREAT. I did that the first time and have done it since, using a box of corn muffin mix for this recipe only and storing the remainder in the fridge until next time. Try that folks, trust me it works!

3 users found this review helpful

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