Reviewed: Jun. 30, 2008

This was a pretty good twist on boring old meat loaf! The one thing I felt like it was missing was a sauce of some sort...perhaps top/serve w/salsa? I made it close to as written w/a few minor changes. I used only a little over 1 pound of very lean ground beef and scaled everything else down. Per prior reviews, I used dry cornbread mix, rather than cornbread (and I probably ended up using close to 1 C til it seemed a good consistency). I used canned Mexicorn blend (and if I make this again I will use frozen corn...did not care for the strong "canned corn" taste) & jarred diced jalaps (about 3 heaping tsps full as the store was out of fresh jalaps). I didn't really measure much, just eyeballed as usual. I made in muffin tins rather than in a traditional loaf for individual servings and had NO problem w/grease whatsoever. I baked for about 35 min at 350. The consistency was excellent, firm yet moist, and it had a unique flavor. THANK YOU for a nice twist to boring old meat loaf!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2007

This recipe was ok, but ended up tasting like a regular meatloaf, with very little added kick to it. I had expected the jalapenos to give the recipe a spicier taste, but it adds very little to the overall recipe. In defense of the recipe, I bought the ingredients and left the recipe in the hands of my mom while I went out to work, so maybe she didn't do it exactly as planned. While many reviewers complain about their meatloaf being greasy, ours turned out very dry. I think this recipe could have potential though, so I'd like to give it another shot, adding more jalapenos, a box of cornbread mix, as other reviewers suggested, some hot sausage instead of just ground pork, and maybe some hot salsa to give the recipe a little extra heat and resolve some of the issues with dryness. Overall, this recipe is a good start, but I think it can be built upon and improved. I'll update next time I make this with my modifications.

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Ryan

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Oct. 29, 2007

It really isn't a "pretty" meal.. but it tastes great. It is one of my husbands favorite meals.

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Amy Mullinex

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Reviewed: Aug. 27, 2007

Obviously this is not a traditional meat loaf. I thought it would be spicy but it wasn't. It makes a lot so there were leftovers. No one is asking for the leftovers so I won't be making this again. Update: I was going to throw out the leftovers last night but then decided to slice it and fry the meatloaf and put it on the table with the rest of the meal. IT WAS A HIT! I had to remind them that it was the same meatloaf that they weren't thrilled with the other night - they loved it fried. So I will be making this again - they said it was the best. Will change my rating to 5 stars.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Aug. 7, 2007

I am always looking for good ways to make meatloaf. I thought this was very good, a nice change from the regular versions. I used corn muffin mix, instead of crumbs, and all ground beef, instead of beef/pork. Also, I cooked on a rack so the grease drained. It retained it's loaf shape, and was great the next day!

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Drink Spiller

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Hot Springs, Arkansas, USA

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Reviewed: Apr. 18, 2007

Very good meatloaf! It wasn't very spicy at all. I didn't change the recipe except for using corn bread mix instead of the crumbs as a few other cooks suggested. I did have to drain the loaf twice, but that wasn't a big deal. My loaf stayed together perfectly.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 26, 2007

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

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Alison

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2007

Best meatloaf I've ever had.

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TISHA195

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Reviewed: Nov. 14, 2006

I made this as part of a comfort food dinner party for friends and it was all gone even though I doubled the recipe. I used half as much jalepeno as called for but used a whole box of Jiffy Cornbread mix instead of cornbread and it was delish! Thank you, I will forever call this one "Dad's Meatloaf" no one has to know it wasn't my dad's!

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SwondPooping

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 5, 2006

This was the BEST meatloaf. Used hot sausage for added kick. Makes great sandwiches too. To help with solidity, make sure to pour off the grease and let it cool a little and "set" before you start dishing it out.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Jun. 28, 2006

This turned out pretty good. I took the other reviewers' suggestions and used corn bread mix instead of actual cornbread. I think next time I will add a can of tomatoes just because. Besides, any excuse to use jalapenos is a good one. :)

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: May 3, 2006

I don't know what all the fuss is about. I found this meatloaf bland and greasy. I plan on shredding it, adding some sauce, and using it for taco stuffing! Boring!

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Salvage

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Reviewed: Mar. 30, 2006

loved it!!

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PATTY22

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Reviewed: Mar. 21, 2006

My husband loved it and I thought it was okay. I wasn't crazy about the texture, it fell apart and looked like mush. Our 4 yr old son would not touch it based on the look. I made it exactly as written.

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Feb. 7, 2006

Very moist. I think it could have been firmer, kinda fell apart after it was done baking. I will probably add a little bit more cornbread next time, but the flavor was incredible! Great on sandwiches the next day.

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jan. 4, 2006

I dont know what all the fuss is about - this was okay but took too many ingredients for a simple item like meatloaf. The flavor was okay, did not care for the texture of the jalepenos and corn. Needs a sauce of some kind. I followed the recipe as printed except for using all beef.

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BODIE358

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Reviewed: Nov. 5, 2005

Absolutely loved it, best meatloaf I've ever had. Will definately make again.

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Janet

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Reviewed: Nov. 1, 2005

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! :)

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CHEFSINGLEDAD

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Nov. 1, 2005

I usually don't like meatloaf unless it is bathing in ketchup, but this was soooo good! I used extra sharp white cheddar instead of pepperjack (only because I had the cheddar on hand). This meatloaf was moist, flavorful---delicious. Because I need my sauce, I used a doctored-up version of the Chipotle- Blue cheese sauce on this site ( I added mayo and sour cream). Holy smokes-was it yummy!

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freck

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Reviewed: Oct. 31, 2005

Sorry but i didn't care for this. Very greasy. I didn't care for the taste.

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JSKINLAW

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Dad's Down Home Cornbread and Jalapeno Meatloaf

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