Vegetarian Cowboy Meatloaf |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is originally from Cooking Light magazine. This is one of my husband's favourites, and he's not even vegetarian. I found another version of this recipe that suggested using uncooked, grated potato instead of the cooked potato. That's a time-saving method probably worth a try, because there is quite a lot of prep required for this recipe. Ingredients:
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 oats |
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 |
3/4 cup shredded reduced-fat sharp cheddar cheese |
Directions:
1. Preheat oven to 375 degrees F.
2. Saute onion and next 6 ingredients in oil in a large nonstick skillet for 3 minutes.
3. Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients (potato through beans).
4. Spoon the potato mixture into a loaf pan coated with cooking spray. Bake for 30 minutes.
5. Brush 1/4 cup barbecue sauce over loaf, and sprinkle with cheese. Bake an additional 10 minutes or until done.
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