Mexican Loaf

• 2 tablespoons margarine
• 1 clove garlic crushed
• 4 each vegetable burgers crumbled, or 4 1/2oz tvp chunks
• 1 cup corn
• 4 ounces green chili peppers drain, chop
• 1/2 teaspoon chili powder
• 1 x salt and black pepper to taste
• 1 cup tomato sauce cold, double if using chunks instead of burgers
• 1 1/4 cups cornmeal
• 2 large eggs
• 1 each onions chopped
• 1 tablespoon vegetable oil
• 16 ounces tomatoes, canned
• 1 tablespoon tomato paste
• 1 teaspoon basil
• 1 clove garlic crushed

1. Meatloaf Preheat oven 350.
2. Lightly grease 2 2lb loaf pans.
3. Melt butter in large frying pan and saute garlic.
4. Crumble the burgers into the saute and stir well.
5. Add the corn, chiles, chili powder, salt and pepper to the saute and stir well.
6. In separate bowl, whisk the tomato sauce, cornmeal and eggs to a smooth consistency.
7. Add this to the mixture in the pan and remove from heat.
8. Sitr the mixture well, then spoon into prepared pans.
9. Place the tins in a large tray of water and bake 1 hour.

margarine, garlic, vegetable burgers, corn, green chili peppers, chili powder, salt, tomato sauce cold, cornmeal, eggs, onions, vegetable oil, tomatoes, tomato paste, basil, garlic

Taken from recipeland.com/recipe/v/mexican-loaf-35009 (may not work)