Tex-Mex Meatloaf

• 2 slices white bread soaked in water
• 2 1/4 pounds ground beef
• 1 red chili deseeded and finely chopped
• 1 tablespoon tomato puree
• 1 egg
• 2 onions medium, peeled, 1 finely diced, 1 thinly sliced
• 15 ounces kidney beans drained and rinsed
• 15 ounces corn
• 1/2 pound cucumber thinly sliced
• 1 head iceberg lettuce cut into bite-sized pieces
• 1/2 pound cherry tomatoes halved
• 3 tablespoons white wine vinegar
• 1 pinch sugar
• 3 tablespoons olive oil
• 3 sprigs fresh flat leaf parsley finely chopped
• salsa
• tortilla chips

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.

bread, ground beef, red chili, tomato puruee, egg, onions, kidney beans, corn, cucumber, tomatoes, white wine vinegar, sugar, olive oil, flat leaf parsley, salsa, tortilla chips

Taken from www.yummly.com/recipe/Tex-Mex-Meatloaf-1411417 (may not work)