Ingredients
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (15.25 oz) whole kernel sweet corn, drained
1
lb lean (at least 80%) ground beef
1
cup Progresso™ plain bread crumbs
1/3
cup milk
2
tablespoons chopped fresh cilantro
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
package (1 oz) Old El Paso™ taco seasoning mix
1
small onion, chopped
1
egg
1/3
cup Old El Paso™ taco sauce
1
tablespoon lime juice
1
tablespoon olive oil
Preparation
Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. Reserve 3/4 cup of the black beans and 3/4 cup of the corn in small bowl. Place remaining black beans and corn in food processor. Cover; process 5 to 7 times, scraping down sides as necessary, until beans and corn are slightly broken up and mashed but still have texture.
Transfer bean and corn mixture to large bowl. Add beef, bread crumbs and milk along with 1 tablespoon of the cilantro, the chiles, taco seasoning mix, onion and egg. Gently work together until just combined. Do not over mix.
Shape mixture into 8x4-inch loaf. Place in pan. Spread taco sauce on top of loaf.
Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F; drain. Let stand 10 minutes.
Meanwhile, in small bowl, mix reserved black beans and corn with remaining 1 tablespoon cilantro. Toss mixture with lime juice and olive oil. Season to taste with salt and pepper.
Cut meatloaf into slices to serve. Serve with black bean and corn salsa and other desired garnishes, such as sour cream, shredded cheese and guacamole.
