Reviewed: Sep. 3, 2011

Surpisingly tasty. Took other's advice to omit the eggs. Also, only cooked in the oven for about 45 minutes. Will make again, but take the suggestion to put a layer of cornmeal on top. Served with sourcream.

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3 users found this review helpful

Reviewer:

sherylita

Living In: Redding, California, USA

Reviewed: May 25, 2011

I've been looking for a Mexican tamale loaf which I made back in the 50s'. And this one works. In one bowl put the described cooked vegetables and slightly cooked hamburger, along with the tomato sauce, and half the spices, including half the taco sauce. This set aside, In a large pot put 2 cups water , one half the spices, one half the taco sauce and about 1/4th C oil, bring to a boil, and add the corn meal, mixed with a little cold water, add slowly, stirring constantly, so it doesn't lump. when mixture gets very thick, remove from heat and beat in the eggs one at the time, making sure they are well mixed. taste and adjust seasonings. Grease a 2 quart casserole well, and line it with about 2/3rds your cornmeal mix. Put your veg mix into the casserole, adding some of the cornmeal mix if it seems too runny. The remaining corn meal mix you can drop by spoonfuls on top, or use spatula to spread it for a full crust. Since everything is about half cooked already, it only takes about 30 minutes oven time, at 350* I am thrilled to finally find this recipe again.

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5 users found this review helpful

Reviewer:

jimmie

Reviewed: Mar. 16, 2011

Meh. It was okay.

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6 users found this review helpful

Reviewer:

katesmom08

Reviewed: Feb. 13, 2009

I changed this recipe in the same way as Toasty Moma. The only thing I did differently was to add A 1/4 cup of grated Pepper Jack cheese to the mix. Also, if there is any left over loaf cut yourself a slice and fry it in olive oil for a tasty sandwich with your favorite topping eh.

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7 users found this review helpful

Reviewer:

Tastebude

Home Town: Glen Burnie, Maryland, USA

Living In: Warner Robins, Georgia, USA

Reviewed: Oct. 13, 2008

I rated this a 5, but I only like it with some pretty big changes to the original recipe... Instead of starting with browning the meat and sauteing the veggies, I mix in a large bowl: 1 lbs ground beef, 1/2 c. yellow cornmeal, 1/2 c. frozen corn, 2 eggs, 1/2 to 3/4 c. medium salsa, 1 1/2 tsp cumin, 1 tsp chili powder, 1/2 tsp pepper. Put in a greased loaf pan, cover the top with another 1/2 c. or so of salsa and bake at 350 degrees for an hour. (I omitted the celery, green pepper, onion, tomato sauce, cream style corn and salt.) I didn't want to brown the meat and then bake it for another hour and half because I thought it might get pretty dry. I also wanted to avoid the caserole type result one of the other reviewers described. Will definitely make again but may add a 1/4 c of cheddar cheese to the mix, because that sounds good too.

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28 users found this review helpful

Reviewer:

Toasty Mama

Reviewed: 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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Reviewer:

SPARKLEGHOST

Cooking Level: Expert

Living In: Lewistown, Pennsylvania, USA

Reviewed: 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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6 users found this review helpful

Reviewer:

Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

Reviewed: 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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Reviewer:

Kristina Pittman

Cooking Level: Beginning

Reviewed: 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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6 users found this review helpful