poblano stuffed meatloaf
- 1 1/2 pounds ground beef
- 2 large pobllano peppers, roasted, peeled, seeded,cut into 1/2 inch thick strips
- 1 cup finely chopped onion
- 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 shredded Chihuahua cheese, Monterey Jack cheese or Mexican cheese blend
- 3 tablespoons adobo sauce
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.Cook's Tip: Shape meatloaves on plastic wrap to help transfer to broiler rack and keep countertop clean. For easy cleanup, line broiler pan (not rack) with aluminum foil.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
Cook's Tip: To roast poblano peppers, arrange seeded pepper halves, skin side up, on large sheet of aluminum foil. Place on broiler rack so surface of peppers is 3 to 4 inches from heat. Broil 12 to 15 minutes or until skin is blackened. Fold aluminum foil over peppers to enclose. Let stand 5 minutes. Remove and discard blackened skins from peppers.
Cook's Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off, to form fine crumbs. One and one-half slices make aboutp 1 cup crumbs.
Nutrition information per serving: 322 calories; 2 g fat (8 g saturated fat; 9 g monounsaturated fat); 122 mg cholesterol; 2119 mg sodium; 1 g carbohydrate; 1 g fiber; 26 g protein; 4.5 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 3.2 mg iron; 23.1 mcg selenium; 5.9 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.