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

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