Picadillo meatloaf

I don't usually give meatloaf recipes a second look, but the "picadillo" bit caught my attention. I have a few picadillo recipes bookmarked, but I haven't got around to making it yet. This looked like an interesting recipe, and pretty quick to assemble.

I wasn't quite adventurous enough to add raisins to my meatloaf, so I omitted them and added some carrots instead (for a bit of sweetness). Baby steps.

Picadillo meatloaf
adapted from this recipe

1/2 cup rolled oats
1 1/4 lb mixture of ground chicken and extra lean ground beef
1 large onion, minced
1 green pepper, minced
1/2 carrot, minced
2 cloves garlic, minced
1 egg, lightly beaten
7 jumbo pimiento-stuffed green olives, chopped
1 tsp salt
1 tsp coriander seeds plus 1 dried New Mexico pepper, ground in spice mill
1/2 teaspoon ground cinnamon
freshly ground pepper
1/4 c taco sauce (for mixture)
3/4 c taco sauce (for top)

Heat the oven to 400. Place the rolled oats in an 8x8 pan and toast in oven for 4-6 minutes. Mix toasted rolled oats and remaining ingredients in a large bowl (excluding the taco sauce for the top). Grease the pan and pour in the meatloaf mixture. (This is where you should shape it into a meatloaf shape - my mixture was too loose, so I just let it spread out to fill the whole pan.) Top with the remaining taco sauce. (If the taco sauce doesn't seem spicy enough, sprinkle the top with cayenne pepper as well.) Pop in the oven and bake for 45-55 minutes or until thermometer placed in center reads 165.