Mexican loaf
2 loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margerine |
| 1 | clove | Garlic; crushed |
| 4 | Vegetable burgers; crumbled OR 4 1/2oz TVP chunks | |
| 1 | cup | Sweet corn |
| 4 | ounces | Green chiles;drain, chop |
| ½ | teaspoon | Chili powder |
| 1 | Onion; chopped | |
| 1 | tablespoon | Oil |
| 16 | ounces | Tomatoes; canned |
| ;Salt and Pepper to taste | ||
| 1 | cup | Tomato sauce; cold double if using chunks instead of burgers |
| 1¼ | cup | Cornmeal |
| 2 | Eggs | |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Basil |
| 1 | clove | Garlic; crushed |
Directions
TOMATO SAUCE
Meatloaf Preheat oven 350. Lightly grease 2 2lb loaf pans.
Melt butter in large frying pan and saute garlic. Crumble the burgers into the saute and stir well.
Add the corn, chiles, chili powder, salt and pepper to the saute 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.
Good source of protein, vitamin A, C.
From Linda McCartney's Home Cooking Typed by Lisa Greenwood