Mexican Fiesta Meatloaf

• 1 tablespoon safflower oil or 1 tablespoon canola oil
• 1 medium white onion, finely chopped
• 12 red bell pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 2 lbs ground beef
• 12 lb ground pork
• 1 bunch spinach, washed and chopped
• 1 medium carrot, grated
• 1 cup black beans (home cooked or canned, and drained)
• 1 tomatoes, chopped
• 1 small zucchini, coarsely grated
• 12 cup oatmeal, dry (depending upon wetness from vegetables, can add 1/4 cup more when mixing)
• 2 eggs
• 12 cup half-and-half
• 1 chipotle chile in adobo, minced (or 1 tbsp bottled chipotle sauce)
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 12 teaspoon dried oregano (preferably mexican or strong greek oregano) or 12 tablespoon fresh oregano, minced (preferably mexican or strong greek oregano)

1. Preheat over to 350F.
2. Warm oil in a medium skillet over medium- low heat.
3. Saute onion, bell pepper, and garlic in skillet until softened, about 5 minutes.
4. Mix sauted vegetables and all other ingredients in a large bowl.
5. Pack mixture into 9 by 5 loaf pan, or several smaller loaf pans if you prefer.
6. Bake until meatloaf is cooked through, approximately 1 hour.
7. Remove from over and pour off any fat.
8. Let rest for 10 minutes, then slice and serve.
9. Taco sauce makes a good accompaniment.

safflower oil, white onion, red bell pepper, garlic, ground beef, ground pork, carrot, black beans, tomatoes, zucchini, vegetables, eggs, chipotle sauce, salt, ground black pepper, oregano

Taken from www.food.com/recipe/mexican-fiesta-meatloaf-164595 (may not work)