Tamale Meat Loaf - Monday, September 11, 2006
This was a winner at the Sante Fe Regional Fair some years ago.
1 pound lean ground beef
1/2 cup chopped onion
2 TBSP vegetable oil
1 can (14.5 ounces) diced tomatoes
1 cup cornmeal
3/4 cup whole kernel corn, canned or frozen and thawed
2 eggs, well beaten
1 TBSP salt, or to taste
1/8 tsp pepper
1 tsp paprika
1 tsp chili powder
Brown ground beef until beef is no longer pink; drain well. In another skillet, sauté onions in the oil until lightly browned. Add tomatoes; bring to boil. Add cornmeal gradually; cook, stirring, for about 10 minutes. Add remaining ingredients. Blend thoroughly. Turn mixture into a greased loaf pan, 9- X 5- X 3-inches. Bake at 350̊ for 45 to 55 minutes. Allow to stand about 5 minutes before slicing out to serve.