Mexican Meatloaf by Susan

Mexican Meatloaf by Susan 1 lb lean ground beef 1 lb ground pork sausage, lean 2 1/4 oz an pitted black olives, drained and coarsely chopped 1/2 c yellow cornmeal 2 large eggs, lightly beaten 1/2 c pico de gallo, bottled or fresh 1 small onion, minced 2 large garlic cloves, minced 1-2 tsp mrs. dash southwest chipotle seasoning 1 tsp chili powder 1 tsp dried oregano 1 tsp salt GLAZE 1/2 c pico de gallo, bottled or fresh 2 Tbsp hot pepper jelly Preheat oven to 350° F. Grease a loaf pan and an 8 x 12-inch baking dish. Combine all ingredients well in a large bowl (hands work best for mixing). Do not over-mix or pack down, but do mix well. Gently pack mixture into the greased loaf pan. Invert the loaf pan into the baking dish, shaking out meatloaf. Remove loaf pan. Pat meatloaf into shape if necessary. Bake for 1 hour and 15 minutes, or just until cooked through. (Internal temp 160°) Brush with glaze a few times during baking, or wait until the last 15 minutes and top with the glaze, then finish baking. Allow to rest 5 minutes before slicing. GLAZE: Combine the 1/2 cup pico de gallo well with the hot pepper jelly. A wire whisk works best.