Tamale Loaf Recipe
Tamale Loaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours

Ingredients

  • 1 pound ground beef
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 cans (8 ounces each) tomato sauce
  • 1 cup yellow cornmeal
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 eggs, lightly beaten
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Taco sauce, optional

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. loaf pan. Bake, uncovered, at 350° for 1-1/2 hours. Serve with taco sauce if desired. Yield: 8-10 servings.
Originally published as Tamale Loaf in Country Extra November 1995, p51

Nutritional Facts

1 slice: 215 calories, 8g fat (3g saturated fat), 73mg cholesterol, 854mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 13g protein.

  • 1 pound ground beef
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 cans (8 ounces each) tomato sauce
  • 1 cup yellow cornmeal
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 eggs, lightly beaten
  • 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Taco sauce, optional
  1. 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. loaf pan. Bake, uncovered, at 350° for 1-1/2 hours. Serve with taco sauce if desired. Yield: 8-10 servings.
Originally published as Tamale Loaf in Country Extra November 1995, p51

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