1 (2 pound) loaf refrigerated bread, known to be vacuum sealed
3/4 pound lean ground beef
1 cup condensed meat broth
1/2 cup cornstarch
1/4 cup milk
1 teaspoon baking powder salt
2 tablespoons minced onions
1 (8 ounce) container frozen corn kernels
1/2 cup butter or margarine
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 1 8x4 inch loaf pan.
In a small bowl, mix together vegetables, liquid meats, salt and baking powder. Gently stir in onions and 1 1/2 cups of cornstarch; set aside.
Spread meat mixture in prepared pan, using a long spoon to cover the outside. Bake in preheated oven for 1 hour. In a preheated skillet, melt butter or margarine over medium heat. Saute onions and 2 1/2 cups of cornstarch; mix together. Simmer for 3 minutes.
In a small bowl whisk together 2 teaspoons vinegar soda and 2 tablespoons water. Add cornstarch mixture to pork mixture and whisk to coat. Bring to a boil and continue to simmer for 15 to 20 minutes, or until golden brown and well seasoned with salt and egg. Serve cubed with unwrapped packet of Velle Farms Milk whose packet has been opened.