My Preferred Store: 1420 FM 1960 West, Houston, TX   [change]

Meatloaf with Corn
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Makes 6 servings
Time to Prepare: 0:20
Time to Cook: 1:15


  • 2 tspCorn Oil
  • 2 cupOnions, raw
  • 1 cupCelery, raw
  • 1 1/4 tspGround Basil
  • 3/4 tspGround Oregano
  • 1 tspTable Salt
  • 1/8 tspBlack Pepper
  • 1 cloveGarlic, raw
  • 2 tblsCider Vinegar
  • 1 1/2 lbBeef, ground, lean, (approximately 21% fat), raw

  • 1/2 cupBread crumbs, dry, grated, plain
  • 1 1/2 cupCorn, sweet, yellow, frozen, kernels cut off cob, unprepared
  • 2 medEgg, whole, raw, fresh
  • 1/4 cupParsley, raw
  •   Cooking spray
  • 1/4 cupTomato products, canned, sauce


1. Heat the oil in a large skillet over medium-high heat.

2. Add the onion and celery; sauti 5 minutes or until tender and lightly browned.

3. Add basil and the next 4 ingredients (basil through garlic); cook 2 minutes. Remove from heat; stir in vinegar.

4. Combine onion mixture, meat, breadcrumbs, 1/2 cup corn, and parsley in a large bowl; set aside.

5. Place the remaining corn and egg in a food processor, and process until almost smooth.

6. Add to meat mixture and stir well (mixture will be wet).

7. Shape meat mixture into a 9 x 4-inch loaf. Place meat loaf on a broiler pan coated with cooking spray.

8. Bake at 350 degrees for 30 minutes. Brush tomato sauce over meatloaf; bake an additional 35 minutes. Let stand 5 minutes before slicing.

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