2 tb Margerine

      1 cl Garlic; crushed

      4 ea Vegetable burgers; crumbled

           -OR 4 1/2oz TVP chunks
      1 c  Sweet corn

      4 oz Green chiles;drain, chop

    1/2 ts Chili powder

           ;Salt and Pepper to taste
      1 c  Tomato sauce; cold

           -double if using chunks
           -instead of burgers
  1 1/4 c  Cornmeal

      2 ea Eggs

--------------------------------TOMATO SAUCE--------------------------------
      1 ea Onion; chopped

      1 tb Oil

     16 oz Tomatoes; canned

      1 tb Tomato paste

      1 ts Basil

      1 cl Garlic; crushed

  Meatloaf Preheat oven 350. Lightly grease 2 2lb loaf pans.
  Melt butter in large frying pan and saute garlic. Crumble the burgers into
  the saute and stir well.
  Add the corn, chiles, chili powder, salt and pepper to the saute and stir
  well.
  In separate bowl, whisk the tomato sauce, cornmeal and eggs to a smooth
  consistency.  Add this to the mixture in the pan and remove from heat.
  Sitr the mixture well, then spoon into prepared pans.  Place the tins in a
  large tray of water and bake 1 hour.
  Good source of protein, vitamin A, C.
  From Linda McCartney's Home Cooking Typed by Lisa Greenwood