Tex-Mex Meatloaf

• 2 slices white bread, soaked in water
• 2 1/4 lbs ground beef
• 1 None red chili, deseeded and finely chopped
• 1 tbsp tomato puree
• 1 None egg
• 2 None medium onions, peeled, 1 finely diced, 1 thinly sliced
• 15 oz can kidney beans, drained and rinsed
• 15 oz can corn
• 1/2 lb cucumber, thinly sliced
• 1 head iceberg lettuce, cut into bite-sized pieces
• 1/2 lb cherry tomatoes, halved
• 3 tbsp white wine vinegar
• None pinch sugar
• 3 tbsp olive oil
• 3 sprigs fresh flat-leaf parsley, finely chopped
• None None salsa and tortilla chips, to serve

1. Preheat the oven to 400u0b0F. Lightly grease a baking sheet. Squeeze out the bread and place in a bowl with the ground beef, chili, tomato puree, egg, diced onion, 1/3 of the kidney beans and 1/3 of the corn. Season with salt and black pepper and knead. Form into a loaf shape and place on the baking sheet. Bake for 1 hour, covering with aluminum foil if the top is browning too quickly.
2. Set aside 1 tbsp each of the remaining beans and corn and mix the rest with the cucumber, lettuce and tomatoes. Place the vinegar in a small bowl and season with salt, black pepper and a pinch of sugar. Gradually whisk in the oil, then toss with the salad.
3. Mix the reserved beans and corn with the parsley and spoon over the meatloaf. Serve with the salad, salsa and tortilla chips.

white bread, ground beef, red chili, tomato, egg, onions, kidney beans, corn, cucumber, cherry tomatoes, white wine vinegar, sugar, olive oil, parsley, salsa

Taken from recipes-plus.com/api/v2.0/recipes/17630 (may not work)