This meat loaf has a bicultural, biculinary twist with Cajun spice, salsa and crumbled corn chips. Serve with mashed potatoes. Any leftovers are tasty the next day thinly sliced in a sandwich.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2005
Ingredients
Method
In skillet, heat oil over medium heat; cook garlic, onion, carrot, red pepper, Cajun spice, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add corn; cook for 2 minutes. Let cool slightly.
In large bowl, beat egg; mix in corn chips, salsa and 1/4 cup (50 mL) water. Add vegetable mixture; stir to combine. Mix in beef and pork.
Transfer to foil-lined rimmed baking sheet; form into 9- x 5-inch (23 x 12 cm) loaf. Bake in 350°F (180°C) oven for 1 hour and 20 minutes. Sprinkle with cheese; bake until meat thermometer registers 170°F (75°C), about 10 minutes. Let stand for 5 minutes. Drain off fat. Sprinkle with parsley.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 432 mg
- Protein 26 g
- Calories 368.0
- Total fat 22 g
- Cholesterol 96 mg
- Saturated fat 7 g
- Total carbohydrate 18 g
%RDI
- Iron 17.0
- Folate 10.0
- Calcium 10.0
- Vitamin A 34.0
- Vitamin C 35.0
