Mexican Meatloaf

This is meatloaf with a Southwestern backbone.

Ground beef and veal get bound with cornmeal instead of breadcrumbs, then seasoned with chili powder and oregano, and studded with chopped black olives and pickled jalapeños. The cornmeal gives the loaf a slightly coarser texture. The ground veal keeps it tender. The pickled jalapeños bring a bright, vinegary heat that cuts through the richness without overwhelming it.

Mix it by hand - the recipe says so for good reason.

Kitchen Tips

• Mix just until everything is combined; overworking the meat makes the loaf dense and tough
• “Just until cooked through” means internal temp around 160F - don’t rely on time alone
• Let it rest 10 minutes before slicing so it holds its shape cleanly