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Mexican Loaf

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Submitted by denny

YIELD

2 loaves

PREP

25 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 3E+1
TABLESPOONS ML MARGARINE
1 1
CLOVE CLOVE GARLIC
crushed
4 4
EACH EACH VEGETABLE BURGERS
crumbled, or 4 1/2oz tvp chunks *
1 237
CUP ML CORN *
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
drain, chop
½ 2.5
TEASPOON ML CHILI POWDER
1 1
X X SALT AND BLACK PEPPER
to taste *
1 237
CUP ML TOMATO SAUCE
cold, double if using chunks instead of burgers
1 ¼ 296
CUPS ML CORNMEAL
2 2
LARGE LARGE EGGS
Tomato sauce
1 1
EACH EACH ONIONS
chopped
1 15
TABLESPOON ML VEGETABLE OIL
16 462.4
OUNCES ML/G TOMATOES, CANNED
1 15
TABLESPOON ML TOMATO PASTE
1 5
TEASPOON ML BASIL *
1 1
CLOVE CLOVE GARLIC
crushed

Directions

Meatloaf Preheat oven 350.

Lightly grease 2 2lb loaf pans.

Melt butter in large frying pan and sauté garlic.

Crumble the burgers into the sauté and stir well.

Add the corn, chiles, chili powder, salt and pepper to the sauté and stir well.

In separate bowl, whisk the tomato sauce, cornmeal and eggs to a smooth consistency.

Add this to the mixture in the pan and remove from heat.

Sitr the mixture well, then spoon into prepared pans.

Place the tins in a large tray of water and bake 1 hour.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 304g (10.7 oz)
Amount per Serving
Calories 313 37% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 377mg 16%
Total Carbohydrate 15g 15%
Dietary Fiber 6g 24%
Sugars g
Protein 18g
Vitamin A 19% Vitamin C 48%
Calcium 8% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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