Mexican Polenta Meatloaf Recipe

Name: Mexican Polenta Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 medium onion, finely diced; 1/2 red bell pepper, finely diced; 1 egg; 1 cup crushed tortilla chips; 1 cup prepared polenta, diced & crumbled into 1/4-inch pieces; 1 tablespoon dried onion flakes; 1 1/2 teaspoons chili powder; 1 teaspoon cumin; 1 teaspoon basil; 1 teaspoon oregano; 1 teaspoon garlic powder (not salt); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon brown sugar; 3 tablespoons tomato paste; 1 (8 ounce) can tomato sauce; 1 (14 1/2 ounce) can ro-tel tomatoes or (14 1/2 ounce) can picante sauce; 8 ounces shredded four cheese Mexican blend cheese; sliced jalapeno (optional)

Servings: persons

1 lb lean ground beef
1 medium onion, finely diced
1/2 red bell pepper, finely diced
1 egg
1 cup crushed tortilla chips
1 cup prepared polenta, diced & crumbled into 1/4-inch pieces
1 tablespoon dried onion flakes
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder (not salt)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon brown sugar
3 tablespoons tomato paste
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can ro-tel tomatoes or (14 1/2 ounce) can picante sauce
8 ounces shredded four cheese Mexican blend cheese
sliced jalapeno (optional)

1
In large bowl, thoroughly mix together the hamburger, onions, pepper, tortilla chips, polenta and egg.
2
In a separate bowl combine 1/2 can Ro-Tel, 1/2 can tomato sauce, tomato paste, onion flakes, chili powder, cumin, basil, oregano, garlic powder, salt, pepper and brown sugar.
3
Add the seasoned sauce to the hamburger mix and combine well.
4
Place 1/2 of the meat mixture into an oven proof baking pan (I use a muffin tin)
5
Make a layer of cheese over the meat stopping 1/2 inch away from the outer edge.
6
Place the remaining hamburger mix over the cheese, pressing lightly around the edges to keep the cheese from dripping out.
7
Mix together the remaining Ro-Tel and tomato sauce and spread evenly over the top of the meatloaf.
8
Bake at 350 for 1 hour.
9
Remove from oven and place a layer of cheese over the top and dot with jalepeno slices if desired.
10
Return to oven for 5 minutes or until cheese is melted.
11
Remove from oven and let cool 5 minutes.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lb lean ground beef, 1 medium onion, finely diced, 1/2 red bell pepper, finely diced, 1 egg, and more.

Yes, Mexican Polenta Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Polenta Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions