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Mexican Loaf

Yield: 2 Loaves

Ingredients and directions for this recipe

2 tb Margerine
1 cl Garlic; crushed
4 ea Vegetable burgers; crumbled
-OR 4 1/2oz TVP chunks
1 c Sweet corn
4 oz Green chiles;drain, chop
1/2 ts Chili powder
;Salt and Pepper to taste
1 c Tomato sauce; cold
-double if using chunks
-instead of burgers
1 1/4 c Cornmeal
2 ea Eggs

-TOMATO SAUCE-
1 ea Onion; chopped
1 tb Oil
16 oz Tomatoes; canned
1 tb Tomato paste
1 ts Basil
1 cl 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

See also:
Previous recipe Mexican Limeade
Next recipe Mexican Lowfat Pinto Beans (bean Soup) - Butter Busters^

Or try one of these recipes:
Gado Gado (mixed Vegetables With Peanut Sauce)
Roadside Potatoes