Tex-Mex Meat Loaf

Preheat oven to 350°F and line a loaf pan with parchment paper or lightly grease it.

Crush the 4 taco shells into fine breadcrumb-sized pieces and set aside.

Rinse and drain the 15-ounce can of black beans, then lightly mash approximately half of them with a fork to create a paste-like consistency while leaving some beans whole.

Combine the 2 lbs lean ground beef, crushed taco shells, mashed and whole black beans, chopped onions, green peppers, minced cilantro, egg whites, and jalapeno peppers in a large mixing bowl.

Add the cumin, chili powder, minced garlic, salt, and pepper to the meat mixture and blend gently with your hands until just combined, being careful not to overwork the mixture.

Transfer the meat mixture to the prepared loaf pan and press down firmly to compact it evenly.

Bake in the preheated oven for 50 minutes until the internal temperature reaches 160°F when measured with a meat thermometer at the thickest point.

Remove the meatloaf from the oven and let it rest for 5 minutes before slicing, which allows the juices to redistribute.

Run a thin knife around the edges of the loaf pan to loosen it, then carefully turn out onto a cutting board or serving platter.

Slice the meatloaf into ½-inch thick portions and serve warm with desired Tex-Mex accompaniments.