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Mexican Loaf's picture
  Butter/Margarine 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Vegetable burgers/One 4 1/2 oz packet tvp chunks 4 , crumbled
  Sweet corn/1 cup canned sweet corn 1 Cup (16 tbs), canned
  Canned green chilies 4 Ounce, drained and chopped (1 Can)
  Chili powder 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Cold tomato sauce 1 Cup (16 tbs) (Double This If Using Tvp Chunks Instead Of Burgers)
  Corn meal 1 1⁄4 Cup (20 tbs)
  Eggs 2
  Salt To Taste

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1759 Calories from Fat 450

% Daily Value*

Total Fat 50 g77.2%

Saturated Fat 21 g105%

Trans Fat 0 g

Cholesterol 487.5 mg162.5%

Sodium 2966.4 mg123.6%

Total Carbohydrates 236 g78.6%

Dietary Fiber 40.7 g162.8%

Sugars 19.2 g

Protein 96 g192.6%

Vitamin A 74.6% Vitamin C 142.5%

Calcium 47.9% Iron 114.3%

*Based on a 2000 Calorie diet


Mexican Loaf Recipe