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

Preparation

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.

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.

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

Nutritional Information

Calories:

234 (29% from fat)

Fat:

7.5g (sat 2.3g,mono 3.2g,poly 0.9g)

Protein:

28.9g

Carbohydrate:

11.6g

Fiber:

1.9g

Cholesterol:

66mg

Iron:

4.1mg

Sodium:

483mg

Calcium:

31mg