Mexican meatloaf

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak toast in water. Put beans and corn on a sieve, rinse and drain. Peel 1 onion and chop finely. Clean the pepperoni, cut in half, remove the seeds. Wash and finely chop the pepperoni. Squeeze the toast well.

2. 2

   Knead minced bread, pepperoni, tomato paste, egg and onion. Season with salt and pepper, knead in 1/3 of the corn-bean mixture. Form a loaf from the minced mixture and place on a lightly oiled baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour, covering if necessary. For the salad, peel 1 onion, halve and slice it. Wash and clean the cucumber and cut or slice it thinly. Clean the salad, cut into bite-sized pieces, wash and drain. Wash, clean and halve the tomatoes. Put 2 tablespoons of corn and beans aside, mix the rest with the salad ingredients. For the vinaigrette, mix vinegar, salt, pepper and sugar. Stir in oil in a thin stream. Mix the vinaigrette with the salad.

3. 3

   Clean the salad, cut into bite-sized pieces, wash and drain. Wash, clean and halve the tomatoes. Put 2 tablespoons of corn and beans aside, mix the rest with the salad ingredients. For the vinaigrette, mix vinegar, salt, pepper and sugar. Stir in oil in a thin stream. Mix the vinaigrette with the salad. Wash the parsley, dab dry, chop finely and spread on the roast with the bean mixture set aside. Serve with salsa and tortilla chips

4. 4

   With 6 people:

Nutrition Facts

KCAL
630 kcal

CARBS
23 g

FATS
41 g

PROTEINS
42 g