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Tamale Loaf
SUBMITTED BY:
Letha Smith
"If you like Southwest-style food, then perhaps you'll enjoy this zesty meat loaf. I've made it for large groups and have received many compliments."
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(5)
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PREP TIME
15 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 pound ground beef
1 cup chopped celery
1 cup chopped green pepper
1/2 cup chopped onion
2 (8 ounce) cans tomato sauce
1 cup yellow cornmeal
1 (14.75 ounce) can cream-style corn
1 (4.25 ounce) can chopped ripe olives, drained
2 eggs, lightly beaten
1 tablespoon chili powder
2 teaspoons salt
1/2 teaspoon pepper
taco sauce
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DIRECTIONS
In a large saucepan over medium heat, cook beef, celery, green pepper and onion until meat is browned; drain. Stir in the tomato sauce, cornmeal, corn, olives, eggs, chili powder, salt and pepper. Pour into a well-greased 9-in. x 5-in. x 3-in. loaf pan. Bake, uncovered, at 350 degrees F for 1-1/2 hours. Serve with taco sauce if desired.
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REVIEWS
Reviewed on Oct. 8, 2006 by nova
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nova
Oct. 8, 2006
Best meatloaf I've ever had!
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8 users found this review helpful
Best meatloaf I've ever had!
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Reviewed on Jan. 17, 2007 by
Kristina Pittman
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Kristina Pittman
Jan. 17, 2007
Great flavor, even the kids liked it. Turned out kind of mushy (like mashed potatoes), so the texture is the main reason I probably won't make this again. But if you like more of a casserole consistancy, it's really pretty good. I would also tweak the salt content. It calls for 2 teaspoons, but that's too much for my family's taste. You could probably half it and it'll be about right. It was a refreshing change to regular meatloaf.
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3 users found this review helpful
Great flavor, even the kids liked it. Turned out kind of mushy (like mashed potatoes), so the...
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Reviewed on Feb. 18, 2007 by
Cooking 101
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Cooking 101
Feb. 18, 2007
This turned out pretty good. I didn't have cream style corn so use regular canned sweet corn and celery salt in place of celery since I didn't have that on hand either. Still turned out really good. Thanks for the post.
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1 user found this review helpful
This turned out pretty good. I didn't have cream style corn so use regular canned sweet corn...
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Reviewed on Dec. 17, 2006 by Hatmandu
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Hatmandu
Dec. 17, 2006
This recipe is a great twist on boring meatloaf. My Texan wife and I (Northeast Yankee) found this to be a perfect combination winter dish for us. I did add one Anaheim(mild) Chili pepper to the recipe to give it a little bit of extra kick. Have made it again since!
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1 user found this review helpful
This recipe is a great twist on boring meatloaf. My Texan wife and I (Northeast Yankee) found...
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Reviewed on Aug. 6, 2008 by
SPARKLEGHOST
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SPARKLEGHOST
Aug. 6, 2008
Absolutely delicious.This recipe DOES NOT REQUIRE EGGS!!! Only use a half can of cream corn and bake for about 40 min,not an hour and a half.I'm not turning my oven on for an hour and a half when all I had to do was omit the eggs and half can of cream corn.And it is still VERY soft and moist!Make sure you use a chopper for the vegetables so they are very fine.I believe that's what kept the loaf moist.I added more salt and lots of cumin and chili powder.
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0 users found this review helpful
Absolutely delicious.This recipe DOES NOT REQUIRE EGGS!!! Only use a half can of cream corn...
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