Recipe: Rio Grande Meat Loaf

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Rio Grande Meat Loaf

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
2 tablespoons minced, seeded jalapeno 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

Preheat oven to 375 degrees. 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 degrees for 1 hour or until meat loaf registers 160 degrees. Let meat loaf stand in pan 10 minutes. Remove meat loaf from pan; cut loaf into 16 slices. Serve with commercial salsa, if desired. Yield: 8 servings (serving size: 2 slices). Sandwich suggestion: Serve leftover meat loaf slices in taco shells; top with shredded lettuce, chopped tomato, and shredded cheese.

CALORIES 234 (29% from fat); PROTEIN 28.9g; FAT 7.5g (sat 2.3g, mono 3.2g, poly 0.9g); CARB 11.6g; FIBER 1.9g; CHOL 66mg; IRON 4.1mg; SODIUM 483mg; CALC 31mg