Chili Meatloaf

1 tablespoon vegetable oil

1 large celery stalk with leaves, chopped

1 medium onion, chopped

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

3 cloves garlic, minced

1 jalapeno pepper, seeded,

minced (optional)

2 slices firm white bread

1 can (15 to 19 ounces) kidney beans,  rinsed and drained

1 large egg

1 can (4 to 4 1/2 ounces) mild green chiles

1 teaspoon dried oregano

1 teaspoon dried thyme

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground red pepper

1 1/2 pounds ground beef

3/4 cup mild chunky salsa

1 8-ounce container sour cream

1. Preheat oven to 350 degrees. In a 10-inch skillet, heat oil over medium add celery with leaves and onion and cook, stirring, 5 minutes. Stir in chili powder, cumin, garlic and jalapeno and cook, stirring, 1 more minute, until vegetables are slightly softened. Transfer to large bowl.

2. Tear bread crumbs into bowl with celery mixture; add beans, egg, chiles with their liquid, oregano, thyme, salt and black and red peppers. Mix well. Add meat and knead with hands just until combined.

3. In a 9-by-13-inch roasting pan, shape mixture into a 10-by-4-inch loaf, pressing firmly together. Bake in oven 45 minutes. Top loaf with 1/4 cup of the salsa and return to oven for about 15 minutes, or until loaf is firm and temperature registers 160 degrees on a meat thermometer.

4. Let loaf rest at least 10 minutes before slicing. Meanwhile, mix remaining 1/2 cup salsa and all the sour cream in a small bowl until blended. Serve with the meatloaf.

Makes 6 to 8 servings.