Recipe: Black Bean and Turkey Meatloaf (using oats and corn)

BLACK BEAN AND TURKEY MEATLOAF
"This meatloaf has great southwestern flavors and a healthy nutritional profile."



1 1/2 teaspoons Mazola Corn Oil
1 bell pepper, chopped
1/2 cup diced onion
1 cup frozen corn
1 (16 ounce) can reduced sodium black beans, drained and rinsed
1/3 cup quick oats (no instant), uncooked
1 egg
1/3 cup reduced fat mayonnaise
3 tablespoons minced fresh cilantro, divided use
1 3/4 teaspoons Spice Islands Chili Powder, divided use
1/4 teaspoon Spice Islands Chipotle Chile Powder
1/4 teaspoon Spice Islands Ground Cumin
1/4 teaspoon salt
1 pound extra lean ground turkey breast
FOR THE TOPPING:
1/4 cup light sour cream
1 cup shredded sharp cheddar cheese

Preheat oven to 375 degrees F.

Heat oil in nonstick skillet over medium-high heat. Add bell peppers, onion and corn; saute 3 to 5 minutes. Set aside.

Add black beans to large mixing bowl; mash slightly with potato masher or fork. Stir in oats, egg, mayonnaise, 2 tablespoons cilantro, 1 1/2 teaspoons chili powder, chipotle powder, ground cumin and salt. Stir in vegetables. Break up ground turkey and thoroughly mix in (hands work best here!). Place mixture in greased 9x5-inch loaf pan.

Bake for 1 hour.

For the topping, combine sour cream, cheddar cheese, the remaining 1 tablespoon cilantro and the remaining 1/4 teaspoon chili powder in a small bowl. Spread over the top of baked loaf.

Return pan to the oven and continue baking an additional 15 minutes or until internal temperature reaches a minimum of 165 degrees F. Remove from oven and let sit 5 minutes before serving.

Makes 10 servings
Source: Mazola Oil, ACH Food Companies, Inc.