Mexican Fiesta Meatloaf

From "Cocina De La Familia". A heck of a lot more interesting than the standard meatloaf. Only meatloaf I actually enjoy a lot. I usually make a double recipe and freeze into smaller disposible aluminum loaf pans.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1  tablespoon  safflower oil or 1  tablespoon canola oil
• 1  medium  white onion, finely chopped
• 1⁄2 red bell pepper, seeded and finely chopped
• 2  garlic cloves, minced
• 2  lbs ground beef
• 1⁄2 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
• 1⁄2 cup oatmeal, dry (depending upon wetness from vegetables, can add 1/4 cup more when mixing)
• 2  eggs
• 1⁄2 cup half-and-half
• 1  chipotle chile in adobo, minced (or 1 tbsp bottled chipotle sauce)
• 1  teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon dried oregano (preferably mexican or strong greek oregano) or 1⁄2 tablespoon fresh oregano, minced (preferably mexican or strong greek oregano)

Directions

1. Preheat over to 350°F.
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. Taco sauce makes a good accompaniment.