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.
I cheated on this recipe and used some leftover stuffing which had a lot of the ingredients already included. I also put a little bit of jalapeno pepperjack cheese in it for fun.
Even with my modified version, I still like it better than my standard meatloaf recipe. It's a keeper!
Although this is a bit more effort than most meat-loaf recipes, it's well worth it. Moist, with an interesting combination of flavors. In fact, it's my all-time favorite. I usually throw a few baking potatoes in the oven with it, and everything finishes up at the same time. Just add a green veg and you have a meal! BTW, I use fresh or frozen local sweet corn.
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