Vegetarian Cowboy Meatloaf

This is originally from Cooking Light magazine. This is one of my husband's favourites, and he's not even vegetarian. I found another version of this recipe that suggested using uncooked, grated potato instead of the cooked potato. That's a time-saving method probably worth a try, because there is quite a lot of prep required for this recipe.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  teaspoons olive oil
• 1  cup  chopped onion
• 1⁄2 cup  chopped celery
• 1⁄2 cup  diced green bell pepper
• 1⁄2 cup  diced red bell pepper
• 1 1⁄2 teaspoons ground cumin
• 2  garlic cloves, minced
• 1  jalapeno pepper, seeded and chopped
• 1⁄2 cup barbecue sauce, divided
• 2  cups  mashed cooked peeled baking potatoes (about 1 pound uncooked potatoes)
• 1  cup oats
• 1⁄4 cup  minced fresh cilantro
• 1⁄4 cup ketchup
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 (16 ounce) can kidney beans, drained and mashed
•  cooking spray
• 3⁄4 cup  shredded reduced-fat sharp cheddar cheese

Directions

1. Preheat oven to 375 degrees F.
2. Saute onion and next 6 ingredients in oil in a large nonstick skillet for 3 minutes.
3. Stir in 1/4 cup barbecue sauce, potato, and the next 7 ingredients (potato through beans).
4. Spoon the potato mixture into a loaf pan coated with cooking spray. Bake for 30 minutes.
5. Brush 1/4 cup barbecue sauce over loaf, and sprinkle with cheese. Bake an additional 10 minutes or until done.