Ingredients
2 tsp vegetable oil
2 cup chopped onion
1 cup diced celery
1 1/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp celery salt
1/8 tsp pepper
1 cl garlic, crushed
2 tbsp cider vinegar
1 1/2 lb ground round
1/2 cup dry breadcrumbs
1 1/2 cup fresh corn kernels, divided
1/4 cup chopped fresh parsley
1 egg
1 vegetable cooking spray
1/4 cup tomato sauce
Directions
Heat the oil in a large skillet over medium-high heat. Add the onion
and celery; saute 5 minutes or until tender and lightly browned. Add
basil and the next 5 ingredients (basil through garlic) and cook 2
minutes. Remove from the heat; stir in vinegar. Combine onion
mixture, meat, breadcrumbs, 1/2 cup corn, and parsley in a large
bowl; set aside. Place the remaining corn and egg in a food
processor. Process until almost smooth. Add to meat mixture; stir
well (mixture will be wet). Shape meat mixture into a 9 x 4 inch
loaf. Place meat loaf on a broiler pan coated with cooking spray.
Bake at 350F for 30 minutes. Brush tomato sauce over meat loaf; bake
an additional 35 minutes. Let stand 5 minutes before slicing.
Servings: 6 servings
Corn Meat Loaf Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat
The History of Recipes
Written cooking instructions as an idea can be observed far back into history, at least as far back as ancient Egypt, and maybe even further. However, generally, these ancient records were just simple pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to food historians are a few ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius informs us how the early Romans used a wide range of spices and herbs, including a few that will be familiar to modern chefs like bay, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, including spices such as parsley, basil and rosemary. These new foods and spices caused an eruption in recipe publications, many of which are kept safe in academic collections. Over the succeeding few hundred years, the powerful and rich houses competed to serve up the most exotic meals, and as a consequence, chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes to help cooks of their time. When we get to the twentieth century, cook books are in great demand, mostly as a result of more people being able to read, leisure time and having more money to spend. The TV revolution gave us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Corn Meat Loaf recipe.
