Cowboy-Style "Meat Loaf"

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 266
  • Calories from fat: 21%
  • Fat: 6.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 12.7g
  • Carbohydrate: 41.2g
  • Fiber: 5.4g
  • Cholesterol: 9mg
  • Iron: 3.3mg
  • Sodium: 765mg
  • Calcium: 178mg

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

Preparation

  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.
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