Mexican Meatloaf

1 lb Lean ground beef

1 lb Ground veal

3/4 c Pitted black olives,

-coarsely chopped 1/2 c Yellow cornmeal

2 lg Eggs, lightly beaten

1 md Onion, chopped

1/4 c Pickled sliced jalapenos,

-chopped 2 lg Garlic cloves, chopped

1 ts Best quality chilli powder

1 ts Dried oregano

1 ts Salt

Seasoned with cornmeal, chiles, and olives, this is a spicy,Southwestern rendition of meatloaf. Hot pepper jelly makes a delicious accompaniment, or brush on the jelly while it's baking to glaze the meatloaf. Preheat oven to 350F. Combine all ingredients in large bowl (hands work best for mixing) Gently pack mixture into greased 9x5x3 inch loaf pan. Bake for 1 1/4 hours or just until cooked through. Serves 8. Origin: Cookbook Digest, May/June 1993. Shared by: Sharon Stevens