Mexican Loaf
Yield
2 loavesPrep
25 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 1 | clove |
garlic
crushed |
|
| 4 | each |
vegetable burgers
crumbled, or 4 1/2oz tvp chunks |
* |
| 1 | cup |
corn
|
*
|
| 4 | ounces |
green chili peppers
drain, chop |
|
| ½ | teaspoon |
chili powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
tomato sauce
cold, double if using chunks instead of burgers |
|
| 1 ¼ | cups |
cornmeal
|
|
| 2 | large |
eggs
|
|
| Tomato sauce | |||
| 1 | each |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 16 | ounces |
tomatoes, canned
|
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | clove |
garlic
crushed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 1 | clove |
garlic
crushed |
|
| 4 | each |
vegetable burgers
crumbled, or 4 1/2oz tvp chunks |
* |
| 237 | ml |
corn
|
*
|
| 115.6 | ml/g |
green chili peppers
drain, chop |
|
| 2.5 | ml |
chili powder
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
tomato sauce
cold, double if using chunks instead of burgers |
|
| 296 | ml |
cornmeal
|
|
| 2 | large |
eggs
|
|
| Tomato sauce | |||
| 1 | each |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 462.4 | ml/g |
tomatoes, canned
|
|
| 15 | ml |
tomato paste
|
|
| 5 | ml |
basil
|
*
|
| 1 | 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.
