Janet Miles, CAP-OM (janetmiles) wrote,
Janet Miles, CAP-OM

Recipe: Black bean, corn, and rice meatloaf

Quick background: We had a Mexican-themed potluck at work yesterday. I brought a black bean and rice salad. There was a lot left over, so I decided to use it as a meatloaf base.

Day 1 -- Salad, meant to be enough for 20+ people (at a potluck). I overestimated.

2 cans black beans, drained (and rinsed if you want)
1 can diced tomatoes with jalapeño, drained
1 package frozen corn
cooked rice to fill out the bowl
lime juice to taste

Notes: I probably should have added more seasonings. It was okay, but a bit bland. I thought I had cumin in the spice cabinet, but I didn't, so I used paprika.

Day 2 -- Meatloaf, enough and to freeze

To the remains of the salad, add

1 pound ground beef
1 pound ground pork
Garlic powder (could probably use fresh grated, minced, etc.)
Dried minced onions (could use fresh, of course)
Two eggs

Bake at 350F for about an hour or until done, depending on whether you put it in a deep pan or a shallow one.

If I do this again, I'll use more rice and less beans, and adjust the seasoning. I thought about adding some queso fresco, but at $10 for four ounces, I wasn't going to throw it into meatloaf.

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