Corn meat loaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 2 | cups | Chopped onion |
| 1 | cup | Diced celery |
| 1¼ | teaspoon | Dried basil |
| ¾ | teaspoon | Dried oregano |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Celery salt |
| ⅛ | teaspoon | Pepper |
| 1 | each | Lg garlic clove, crushed |
| 2 | tablespoons | Cider vinegar |
| 1½ | pounds | Ground round |
| ½ | cup | Dry bread crumbs |
| 1½ | cup | Fresh corn kernels, divided |
| ¼ | cup | Chopped fresh parsley |
| 1 | each | Egg |
| x | Vegetable cooking spray | |
| ¼ | cup | Tomato sauce |
Directions
Heat the oil in a large skillet over medium-high heat. Add the onion and celery; saute 5 minutes or until tender and lightly browned. Add basil and the next 5 ingredients (basil through garlic); cook 2 minutes. Remove from heat; stir in vinegar. Combine onion mixture, meat, bread crumbs, ½ cup corn, and parsley in a large bowl; set aside.
Place the remaining corn and egg in a food processor, and process until almost smooth. Add to meat mixture; stir well (mixture will be wet).
Shape meat mixture into a 9 x 4-inch loaf. Place meat loaf on a broiler pan coated with cooking spray. Bake at 350 degrees F. for 30 minutes. Brush tomato sauce over meat loaf; bake an additional 35 minutes. Let stand 5 minutes before slicing. Yield: 6 servings (serving size: 1 slice).
CALORIES 293 (32% from fat); PROTEIN 28.8g; FAT 10.4g (sat 3.2g, mono 4.7g, poly 1g); CARB 21.3g; FIBER 3.3g; CHOL 107mg; IRON 3.8mg; SODIUM 601mg; CALC 66mg
From COOKING LIGHT magazine, July/Aug. 1995.
Submitted By IRIS GRAYSON On 07-03-95