Title: Corn Meatloaf
Categories: Meat Main
Yield: 6 Servings
| 2 | ts | Vegetable oil |
| 2 | c | Chopped onion |
| 1 | c | Diced celery |
| 1 1/4 | ts | Dried basil |
| 3/4 | ts | Dried oregano |
| 1/2 | ts | Salt |
| 1/2 | ts | Celery salt |
| 1/8 | ts | Pepper |
| 1 | cl | Garlic, crushed |
| 2 | tb | Cider vinegar |
| 1 1/2 | lb | Ground round |
| 1/2 | c | Dry breadcrumbs |
| 1 1/2 | c | Fresh corn kernels, divided |
| 1/4 | c | Chopped fresh parsley |
| 1 | | Egg |
| | | Vegetable cooking spray |
| 1/4 | c | 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) and cook 2 minutes. Remove
from the 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. 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 350F for 30 minutes. Brush tomato sauce over meat loaf; bake an
additional 35 minutes. Let stand 5 minutes before slicing.