Mexican Loaf Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 4 vegetable burgers, crumbled or 1 4 1/2 oz packet TVP chunks | ||
| Sweet corn | 1 Cup (16 tbs), canned | |
| 1 4oz can green chilies in brine, drained and chopped | ||
| Chili powder | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Corn meal | 1 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Salt | To Taste | |
Directions
Pre-heat the oven to 350°F and lightly grease two 21b loaf pans.
Melt the butter in a large frying pan and saute the garlic.
Crumble the burgers into the saute and stir well.
Slice the corn off the raw cob.
Add the corn, chilies, chili powder, salt and pepper to the saute and stir well.
In a separate bowl, whisk the tomato sauce, corn meal and eggs to a smooth consistency.
Add this to the mixture in the pan and remove from the heat.
Stir the mixture well, then spoon into the prepared pans.
Place the tins in a large tray of water and bake for 1 hour.
Melt the butter in a large frying pan and saute the garlic.
Crumble the burgers into the saute and stir well.
Slice the corn off the raw cob.
Add the corn, chilies, chili powder, salt and pepper to the saute and stir well.
In a separate bowl, whisk the tomato sauce, corn meal and eggs to a smooth consistency.
Add this to the mixture in the pan and remove from the heat.
Stir the mixture well, then spoon into the prepared pans.
Place the tins in a large tray of water and bake for 1 hour.
Chef
