Corn Meat Loaf

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Servings: 10 servings Difficulty: Advanced
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Sweet corn and savory beef blend for a moist, hearty loaf with a golden glaze
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This Corn Meat Loaf is a comforting twist on a classic American favorite, combining tender ground round with the natural sweetness of fresh corn kernels. The loaf is studded with sautéed onions and celery, infused with aromatic dried basil and oregano, and bound with a unique puree of corn and egg that ensures a surprisingly moist texture. Topped with a simple tomato sauce glaze, it bakes to a savory perfection that holds together beautifully. It’s an ideal weeknight dinner that feels special enough for guests, pairing wonderfully with roasted potatoes or a crisp green salad.

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Corn Meat Loaf

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 servings Calories: 689

Description

This Corn Meat Loaf is a comforting twist on a classic American favorite, combining tender ground round with the natural sweetness of fresh corn kernels. The loaf is studded with sautéed onions and celery, infused with aromatic dried basil and oregano, and bound with a unique puree of corn and egg that ensures a surprisingly moist texture. Topped with a simple tomato sauce glaze, it bakes to a savory perfection that holds together beautifully. It's an ideal weeknight dinner that feels special enough for guests, pairing wonderfully with roasted potatoes or a crisp green salad.

Directions

  1. Preheat your oven to 350°F (175°C). Lightly coat a broiler pan or a loaf pan with vegetable oil or cooking spray.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and diced celery.
  3. Sauté the onion and celery for about 5 minutes, stirring occasionally, until they are tender and lightly browned.
  4. Add the dried basil, dried oregano, salt, celery salt, pepper, and crushed garlic to the skillet. Cook for 2 minutes, stirring constantly to release the aromatics.
  5. Remove the skillet from the heat and stir in the cider vinegar. Set aside to cool slightly.
  6. In a large mixing bowl, combine the ground round, dry breadcrumbs, 1/2 cup of the fresh corn kernels, and the chopped fresh parsley.
  7. Add the cooled onion-celery mixture to the meat mixture.
  8. In a food processor, combine the remaining 1 cup of fresh corn kernels and the egg. Process until almost smooth, creating a corn puree.
  9. Pour the corn-egg puree into the meat mixture. Stir well until everything is thoroughly combined. The mixture will be wet.
  10. Shape the meat mixture into a 9 x 4 inch loaf and place it on the prepared broiler pan.
  11. Bake in the preheated oven for 30 minutes.
  12. Remove the loaf from the oven and brush the top evenly with the tomato sauce.
  13. Return the loaf to the oven and bake for an additional 35 minutes, or until the internal temperature reaches 160°F (71°C).
  14. Remove from the oven and let the meatloaf stand for 5 minutes before slicing and serving.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 689kcal
% Daily Value *
Total Fat 29.7g46%
Saturated Fat 7.5g38%
Cholesterol 183mg61%
Sodium 2797mg117%
Total Carbohydrate 63.8g22%
Dietary Fiber 8.3g34%
Sugars 12.0g
Protein 47.5g95%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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