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Cowboy-Style "Meat Loaf"

Yield 6 servings
Kidney beans and mashed potatoes are the hearty base to this zesty 'meatless loaf,' which is made flavorful with lots of peppers, barbecue sauce, and cilanttro.

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 1/2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and chopped
  • 1/2 cup barbecue sauce, divided
  • 2 cups mashed cooked peeled baking potato (about 1 pound uncooked potatoes)
  • 1 cup regular oats
  • 1/4 cup minced fresh cilantro
  • 1/4 cup ketchup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (16-ounce) can kidney beans, drained and mashed
  • Cooking spray
  • 3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese

Nutrition Information

  • calories 266
  • caloriesfromfat 21 %
  • fat 6.3 g
  • satfat 2.1 g
  • monofat 2.4 g
  • polyfat 0.9 g
  • protein 12.7 g
  • carbohydrate 41.2 g
  • fiber 5.4 g
  • cholesterol 9 mg
  • iron 3.3 mg
  • sodium 765 mg
  • calcium 178 mg

How to Make It

  1. Preheat oven to 375°.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 6 ingredients (onion through jalapeño); sauté 3 minutes. Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients (potato through beans). Spoon the potato mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 375° for 30 minutes. Brush 1/4 cup barbecue sauce over loaf, and sprinkle with cheese. Bake an additional 10 minutes or until done.