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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is packed full of flavor. Great sauce leftover to make a wonderful gravy for over mashed potatoes. Ingredients:
2 -2 1/2 lbs ground beef |
2 teaspoons olive oil |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup diced green bell pepper |
1/2 cup diced red bell pepper |
1 1/2 teaspoons ground cumin |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and chopped |
1/2 cup barbecue sauce, divided |
2 cups mashed cooked peeled baking potatoes (about 1-pound uncooked potatoes) |
1 cup regular oatmeal |
1/4 cup minced fresh cilantro |
1/4 cup ketchup |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (16 ounce) can kidney beans, drained and mashed |
cooking spray |
3 ounces shredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 375*.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and next 6 ingredients (onion through jalapeno); saute 3 minutes.
4. Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients (potato through beans).
5. Spoon the potato mixture into a 9x5 loaf pan coated with cooking spray.
6. Bake at 375ยบ for 30 minutes.
7. Brush 1/4 cup barbecue sauce over loaf, and sprinkle with cheese.
8. Bake an additional 10 minutes or until done.
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