Mexican loaf

Yield: 2 loaves

Measure Ingredient
2 tablespoons Margerine
1 clove Garlic; crushed
4 \N Vegetable burgers; crumbled OR 4 1/2oz TVP chunks
1 cup Sweet corn
4 ounces Green chiles;drain, chop
½ teaspoon Chili powder
1 \N Onion; chopped
1 tablespoon Oil
16 ounces Tomatoes; canned
\N \N ;Salt and Pepper to taste
1 cup Tomato sauce; cold double if using chunks instead of burgers
1¼ cup Cornmeal
2 \N Eggs
1 tablespoon Tomato paste
1 teaspoon Basil
1 clove Garlic; crushed


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

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