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Poblano-Stuffed Meatloaf
Serves 6 |
A fun and tasty twist on the traditional dish.
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Ingredients:
| 1 1/2 pounds ground beef |
| 2 large poblano peppers, roasted, peeled, seeded, cut into 1/2-inch thick strips |
| 1 cup onion, finely chopped |
| 1 cup soft bread crumbs |
| 1 large egg |
| 1 large chipotle pepper in adobo sauce, chopped |
| 1 teaspoon salt |
| 1/2 teaspoon ground black pepper |
| 1/2 cup Chihuahua cheese, Monterey Jack cheese or Mexican cheese blend, shredded |
| 3 tablespoons adobo sauce |
Directions:
- Heat oven to 350°F. Combine ground beef, onion, bread crumbs, egg, chipotle pepper, salt and black pepper in large bowl, mixing lightly but thoroughly.
- Divide beef mixture in half. Shape each half into 8 x 4-inch loaf. Place 1 loaf on rack in broiler pan. Arrange half of the poblano pepper strips lengthwise over loaf, leaving 1/4-inch border around edge. Sprinkle cheese over peppers; top with remaining peppers. Place remaining loaf on top; press edges of loaves together to seal, reshaping loaf if necessary. Brush adobo sauce over top and sides of meatloaf.
- Bake in 350°F oven 1 hour and 10 minutes to 1 hour and 20 minutes, until instant-read thermometer inserted into center registers 160°F.
- Let stand 10 minutes. Cut into slices.
| Cooking Method: | Bake |
| Course: | Dinner |
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