Mexican meat loaf with fiery vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel and finely chop the onion. Knead minced meat, squeezed out roll, egg and onion. Season to taste with salt, pepper and seasoning mixture. Form a loaf from the minced meat and place it on the fat pan of the oven. Fry in the preheated oven (electric cooker: 175 °C/ gas: level 2) for approx. 1 hour.

2. 2

   In the meantime, peel and roughly dice the vegetable onion. Drain the corn on a sieve, put 3 tablespoons of corn aside. Drain the beans as well. Peel garlic and chop finely. Clean and wash spring onions and cut into rings. Add 1/3 of the onion rings to the set aside corn. Heat the oil in a pan. Sauté the spring onions, onion and garlic. Add beans and corn. Deglaze with the tomatoes. Season to taste with salt, pepper and chilli.

3. 3

   Add 1/3 of the onion rings to the set aside corn. Heat the oil in a pan. Sauté the spring onions, onion and garlic. Add beans and corn. Deglaze with the tomatoes. Season to taste with salt, pepper and chilli. Let everything boil down for about 10 minutes. Add the rest of the corn and spring onions to the meatloaf about 10 minutes before the end of the frying time. Arrange the roast with the vegetables on a plate. Garnish with parsley and chillies. Roast potatoes taste good with it

4. 4

   Let everything boil down for about 10 minutes. Add the rest of the corn and spring onions to the meatloaf about 10 minutes before the end of the frying time. Arrange the roast with the vegetables on a plate. Garnish with parsley and chillies. Roast potatoes taste good with it

Nutrition Facts

KCAL
840 kcal

CARBS
39 g

FATS
51 g

PROTEINS
54 g