This meatloaf is very moist and simple to make for lunch or dinner. Serve with vegetables, rice, pasta, or potatoes, or slice to make sandwiches.
- 1 pound ground beef
- 1 can (about 15 ounces) low-sodium cream style corn
- 1/2 cup onion, diced
- 1 teaspoon garlic, finely chopped
- 1/2 cup water
- 1/2 cup yellow cornmeal
- 2 tablespoons dried egg mix (or 1 egg) (or 1 egg)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
- Preheat oven to 375 degrees F.
- In a large pan, cook ground beef over medium heat for 8 to 10 minutes. Drain fat.
- Add corn, onions, and garlic to pan, and cook for an additional 10 minutes.
- Add water, cornmeal, egg mix, salt, and pepper to the beef mixture. Stir well and cook for 15 minutes.
- Use a large iron skillet or loaf pan. Spray pan with nonstick cooking spray. Form beef and cornmeal mixture into a loaf in a pan.
- Cover pan with an oven-safe lid or foil and bake for 35 to 40 minutes.
Tip for cooking ground beef: The recommended safe minimum internal temperature for ground beef is 160 degrees F, as measured with a food thermometer.
A Harvest of Recipes with USDA Foods
USDA Food Distribution Program on Indian Reservations