Black Bean Meatloaf

[Mike Nolan]

Black Bean Meatloaf

A change of pace from 'standard' meat loaf

Yield
8 servings

Ingredients

1 medium onion
2 tablespoons butter or oil
3 medium peppers (1 red, 1 yellow, 1 orange)

2 pounds ground beef (I use 85% lean)
1 can (15.25 ounces) black beans, drained
2/3 cup rolled oats
1 egg
1 cup salsa or 1 small can tomato paste
salt and pepper to taste

optional:

4 ounces pepper jack cheese (or cheddar)
8 ounces sliced mushrooms (optional)
2 tablespoons butter (for mushrooms)

For a milder variant, use one small can of tomato paste instead of the salsa and use cheddar cheese instead of pepper jack.

Instructions

Dice the onions and peppers, sautee in butter or oil until soft, allow to cool.

In a large bowl, thoroughly mix the meat, black beans, rolled oats, cooled onions and peppers, egg, 1/2 cup of salsa or all the tomato paste, salt and pepper.

Place mixture in a 9" loaf pan, bake at 350 degrees for 75-90 minutes or until internal temperature is at least 160 degrees. If using the second half-cup of salsa, spread it over the top of the meat loaf for the last 10-15 minutes of cooking.

Remove from oven and top with cheese, allow meat loaf to cool and solidify for 15-20 minutes before trying to remove from pan or slice.

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• This topic was modified 8 years, 6 months ago by Mike Nolan.

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