Corn Meat Loaf

Cooking Light
6 servings (serving size: 1 slice).


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2 teaspoons vegetable oil
2 cups chopped onion
1 cup diced celery
1 1/4 teaspoons dried basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1 large garlic clove, crushed
2 tablespoons cider vinegar
1 1/2 pounds ground round
1/2 cup dry breadcrumbs
1 1/2 cups fresh corn kernels, divided
1/4 cup chopped fresh parsley
1 egg
Vegetable cooking spray
1/4 cup tomato sauce


Heat the oil in a large skillet over medium-high heat. Add the onion and celery; saute 5 minutes or until tender and lightly browned. Add basil and the next 5 ingredients (basil through garlic); cook 2 minutes. Remove from heat; stir in vinegar. Combine onion mixture, meat, breadcrumbs, 1/2 cup corn, and parsley in a large bowl; set aside.

Place the remaining corn and egg in a food processor, and process until almost smooth. Add to meat mixture; stir well (mixture will be wet).

Shape meat mixture into a 9 x 4-inch loaf. Place meat loaf on a broiler pan coated with cooking spray. Bake at 350° for 30 minutes. Brush tomato sauce over meat loaf; bake an additional 35 minutes. Let stand 5 minutes before slicing.

Created date

December 2006

Nutritional Information

Calories 293
Caloriesfromfat 32 %
Fat 10.4 g
Satfat 3.2 g
Monofat 4.7 g
Polyfat 1 g
Protein 28.8 g
Carbohydrate 21.3 g
Fiber 3.3 g
Cholesterol 107 mg
Iron 3.8 mg
Sodium 601 mg
Calcium 66 mg