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Rio Grande Meat Loaf

Yield 8 servings Sandwich suggestion: Serve leftover meat loaf slices i (serving size: 2 slices)

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons minced seeded jalapeño pepper
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon pepper
  • 4 taco shells, finely crushed (about 1 1/2 ounces)
  • 2 egg whites
  • 3 large garlic cloves, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 pounds ground round
  • Vegetable cooking spray

Nutrition Information

  • calories 234
  • caloriesfromfat 29 %
  • fat 7.5 g
  • satfat 2.3 g
  • monofat 3.2 g
  • polyfat 0.9 g
  • protein 28.9 g
  • carbohydrate 11.6 g
  • fiber 1.9 g
  • cholesterol 66 mg
  • iron 4.1 mg
  • sodium 483 mg
  • calcium 31 mg

How to Make It

  1. Preheat oven to 375°. Combine first 12 ingredients in a large bowl, and stir well. Crumble beef over vegetable mixture, and stir just until blended.

  2. Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 375° for 1 hour or until meat loaf registers 160°. Let meat loaf stand in pan 10 minutes.

  3. Remove meat loaf from pan; cut loaf into 16 slices. Serve with commercial salsa, if desired.