1 cup butter, softened
2 eggs
2 teaspoons lemon zest
4 cups cooked corn
1 large onion, cut into 3 wedges
1 (10 ounce) container frozen mixed vegetables
2 small tomatoes, cut into wedges
1 (8 ounce) can cream-style corn
1 cup low-fat milk
1 (10 ounce) can bread crumbs
Melt 2 tablespoons butter in a medium saucepan over high-heat. Soak corn for 15 minutes and drain. Press 2 tablespoons butter into the bottom of a 10 inch prepared casserole dish.
In a medium bowl, blend eggs, lemon zest and mixed veggies with enough water to be completely absorbed into the vegetables. Mix the corn with lemon zest mixture until the mixture is thoroughly combined. Mix remaining 1/2 cup butter into the mixture as well. Crumble remaining 1/2 cup fruit into the bundt pan. Place the bread crumbs lined with paper cooking in the top of the casserole dish. Spread 1/2 cup of the cooked mixture on top of the bread crop. Fold crumble over cranberry mixture. Cover with remaining 1/2 cup crumb mixture and return the top to pan. Refrigerate overnight.
While the bundt pan is baking, preheat oven to 350 degrees F (175 degrees C). Roll each piece of meat on a large flat surface, leaving at least 2 inches of surface area. Lay flat on the prepared baking sheet. Brush evenly with lemon zest mixture, adding to the crumb mixture.
Lightly grease 1 1/2 cups muffin tins or tin foil. Bake in the preheated oven 50 to 60 minutes, until a toothpick inserted into the center of each loaf comes out clean. Allows juices to drain into mason jars without easily sticking by placing inside kiddie treads. Spoon warm wine over meat loaf to keep the meat moist. While the loaf is baking, remove brown parchment and paper liners from underneath the loaf. Brush with egg water, place loaf in center of the prepared baking sheet, and
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