Meatloaf \"texicana\"

Name: Meatloaf \"texicana\"
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 1 Bread roll (from the previous day); 1 can(s) (425 ml) Kidney Beans; 1 can(s) (425 ml) Corn grains; 2 medium-sized onions; 750 g mixed mince; 1 egg, salt, pepper; 200 g cherry tomatoes; 1 pickled cucumber; 1 small iceberg lettuce; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp sugar, 3 tablespoons of oil; 3-4 Stem(s) Parsley

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

1 Bread roll (from the previous day)
1 can(s) (425 ml) Kidney Beans
1 can(s) (425 ml) Corn grains
2 medium-sized onions
750 g mixed mince
1 egg, salt, pepper
200 g cherry tomatoes
1 pickled cucumber
1 small iceberg lettuce
3 TABLESPOONS White wine vinegar
7-10 Tbsp sugar, 3 tablespoons of oil
3-4 Stem(s) Parsley

Directions

1
Soak the buns. Drain beans and corn, rinse and drain. Peel onions, dice 1
2
Knead minced meat, egg, squeezed bread roll, diced onion, 1/3 each beans and corn, salt and pepper. Shape into a loaf. Roast in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for 50-60 minutes
3
Halve 1 onion and cut into slices. Wash and halve or slice the tomatoes and cucumber. Clean, wash and finely chop the lettuce. Mix the remaining corn and beans, up to 1 tablespoon each, with the salad ingredients. Mix vinegar, salt, pepper and some sugar. Whip the oil into the mixture. Mix with the salad
4
Wash and chop the parsley. Mix with the rest of the beans and corn and sprinkle over the roast. Serve with tomato salsa and tortilla chips
5
Drink: cold beer