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South-Of-The-Border Meat Loaf

South-Of-The-Border Meat Loaf
My zesty meat loaf calls for black beans, jalapeno and green peppers and crushed taco shells. It's a savory twist on a longtime favorite.—Ruth Bogdanski, Grants Pass, Oregon
6-8 ServingsPrep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 4 taco shells, crushed
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/3 cup minced fresh cilantro
  • 2 egg whites
  • 2 tablespoons chopped jalapeno pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pounds lean ground beef (90% lean)
  • Salsa, optional

Directions

  • In a large bowl, combine the first 12 ingredients. Crumble beef over
  • mixture and mix well. Press into a 9-in. x 5-in. loaf pan coated
  • with cooking spray. Bake, uncovered, at 375° for 1 hour or until
  • meat is no longer pink and a meat thermometer reads 160°.
  • Cool for 10 minutes before removing from pan. Drizzle with salsa if
  • desired. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 253 calories,
© Taste of Home 2013

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South-Of-The-Border Meat Loaf (continued)

Nutrition Facts: 10 g fat (4 g saturated fat), 56 mg cholesterol, 514 mg sodium, 13 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013