Mexican Meat Loaf And Chipotle Potatoes
2 tablespoons vegetable oil
1 large onion, chopped
1 sweet red pepper, diced
1 sweet green pepper, diced
3 cloves garlic, minced
2 pound lean ground beef
1 (14 1/2 ounce.) can diced tomatoes with jalapenos, drained
1/2 cup unseasoned bread crumbs
1/3 cup low-fat sour cream
1 egg (I used 2-the mixture seemed WAY too dry until I added the second egg)
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Potatoes:
2 lb. all-purpose white potatoes, scrubbed and cut into 1" pieces (I used red potatoes and left the skins on)
1 cup chicken broth
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup shredded reduced-fat cheddar cheese
1-2 canned chipotle chilies in adobo sauce, chopped plus 1 teaspoon of the adobo sauce
Heat oven to 375 degrees. Coat a 9x5-inch loaf pan with nonstick cooking
spray.
In a large nonstick skillet, heat oil over medium-high heat. Add onion,
peppers and garlic; cook, stirring occasionally, for 7-8 minutes or until
vegetables are softened.
In a large bowl, combine onion mixture, ground beef, half of the drained
diced tomatoes, bread crumbs, yogurt, egg(s), chili powder, salt, oregano
and cumin. Spoon into prepared pan, packing mixture down. Spoon remaining
tomatoes over the top.
Bake @375 degrees for 1 hour-1 hour 15 minutes, or until an instant-read
meat thermometer registers 160 degrees. Let cool in pan for 10 minutes.
Meanwhile, place potatoes in a large pot and cover with water. Lightly salt.
Boil gently for 30 minutes or until potatoes are tender.
In a small saucepan, combine broth, cinnamon, and salt; bring to a boil.
Drain potatoes and return to pot. Stir in cheese. Add broth mixture,
chipotle and sauce; mash until smooth. Slice meat loaf and serve with
potatoes.
8 servings.