Categories: Ground beef, Mexican, Garlic, Beef, Veal 
      Yield: 8 servings 
  
      1 lb Lean ground beef                  1/4 c  Pickled sliced jalapenos, 
      1 lb Ground veal                              -chopped 
    3/4 c  Pitted black olives,                2 lg Garlic cloves, chopped 
           -coarsely chopped                   1 ts Best quality chilli powder 
    1/2 c  Yellow cornmeal                     1 ts Dried oregano 
      2 lg Eggs, lightly beaten                1 ts Salt 
      1 md Onion, chopped                  
  
  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