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Poyha
Native American Meatloaf
2 LBS ground turkey or chicken
3 TBS vegetable oil
3 slices bacon, chopped
2 (14 oz.) cans whole kernel corn, drained (or use 2 C frozen corn, thawed)
2 C green seedless grapes, chopped fine
1 large onion, diced
3 eggs
1-1/4 C coarse yellow cornmeal
1⁄2 tsp. black pepper
Nonstick cooking spray
1⁄2 tsp. garlic salt
In a food processor or blender, chop corn until in small pieces. Place corn in a large bowl, along with chopped grapes, onion, eggs, black pepper and garlic salt. Beat until eggs are well-mixed. Set aside. Brown ground meat in vegetable oil and bacon pieces. Cook just until brown; drain. Add meat to corn mixture. Add cornmeal to meat and corn mixture. Add more cornmeal, one tablespoon at a time, until mixture is moist but not runny.
Coat two meatloaf pans with nonstick cooking spray. Pack meat mixture equally into pans and bake at 350-degrees F for about forty-five minutes to one hour. Allow to cool for about fifteen minutes before slicing and serving.
Suggestions: Serve with gravy or ketchup, or with fried potatoes and white gravy.
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