Meatloaf With Poblanos Recipes

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POBLANO STUFFED MEATLOAF



Poblano Stuffed Meatloaf image

This isn't your Grandma's meatloaf! With chipotle sauce adding spice and poblano pepper and cheese tucked inside, this meatloaf wakes up the dinner table.

Provided by Kelly

Categories     Meat

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
2 large poblano peppers, roasted, peeled, seeded, cut into 1/2-inch thick strips
1 cup onion, finely chopped
1 cup soft breadcrumbs
1 large egg
1 large chipotle chile in adobo, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup monterey jack cheese, shredded (or Mexican cheese blend)
3 tablespoons adobo sauce

Steps:

  • 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 to medium (160°F) doneness, until beef is not pink in center and juices show no pink color.
  • Let stand 10 minutes. Cut into slices.

Nutrition Facts : Calories 341.9, Fat 21.5, SaturatedFat 8.8, Cholesterol 120.7, Sodium 579.4, Carbohydrate 10.2, Fiber 2.1, Sugar 1.6, Protein 26.1

MEATLOAF WITH POBLANOS



Meatloaf With Poblanos image

I found this for the World Tour. This woman has a lot of great recipes: Patricia Wriedt - Mexico City - [email protected] and I must give her the credit! I altered her recipe just enough to be easier to read. She says, "Here are all the recipes I have write in English. I think some of them are not in correct English but I think the people understand this. Saludos, Patricia. " I did some research & found that cashews & pecans are native to Mexico so I think they would be good choices for '1/2c nuts'.

Provided by Elmotoo

Categories     Meat

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs ground beef
4 poblano peppers
1/2 cup nuts
1 cup old bread, soaked in milk*
4 hard-boiled eggs
1 teaspoon black pepper
salt
1 egg
1 teaspoon ground oregano
1 teaspoon bay leaf powder
1 teaspoon paprika

Steps:

  • * Bread: put a piece of bread in a dish with some milk, the amount of milk the bread can absorb in one hour is enough(I think bread will absorb all it will in about 5 minutes!). Grind the bread in a blender adding the amount of milk it needed for to mix.
  • Poblanos: peel and devein the poblanos as usual, fry it in a little amount of vegetable oil.
  • Hard boiled eggs: cut the eggs in a cube pieces.
  • Meat: Mix the bread with the meat, spices, 1 egg and salt. Divide in two parts, put in a mold one part, then put the slices of poblano, the nuts and hard eggs, cover with the other half of the meat.
  • Cook in the oven at 350F for 1 hour.

Nutrition Facts : Calories 507.3, Fat 34.1, SaturatedFat 11.2, Cholesterol 279.4, Sodium 274.1, Carbohydrate 12.8, Fiber 4, Sugar 1.3, Protein 37.2

MEXICAN MEATLOAF



Mexican Meatloaf image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons olive oil
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 rib finely chopped celery
1 garlic clove, minced
1 pound ground beef
6 ounces soft Mexican chorizo, removed from casing and crumbled
1 poblano chile, roasted, peeled, and diced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 eggs, well beaten
1/4 cup ketchup
1/4 cup sour cream or Mexican sour cream
1/2 cup dried bread crumbs
2 medium tomatoes, cored
1/4 medium white onion
2 garlic cloves, unpeeled
1 to 3 serrano chiles
1/4 cup brown sugar
1 canned chipotle chile in adobo sauce, minced
1 tablespoon yellow mustard
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
  • In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
  • In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
  • Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
  • Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
  • Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

TURKEY-POBLANO BBQ MEATLOAF



Turkey-Poblano BBQ Meatloaf image

Turkey meatloaf goes hot, sweet and tangy when it's made with chopped poblano chiles, sweet apricot preserves and tangy bbq sauce.

Provided by My Food and Family

Categories     Dairy

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

2 lb. ground turkey
1 small onion, chopped
1/4 cup chopped poblano chiles
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1 cup water
2 eggs
2 Tbsp. apricot preserves
3/4 cup KRAFT Original or Thick & Spicy Barbecue Sauce, divided

Steps:

  • Heat oven to 375°F.
  • Mix first 7 ingredients and 1/4 cup barbecue sauce in large bowl.
  • Shape into loaf in 13x9-inch baking dish.
  • Top with remaining barbecue sauce. Bake 1 hour or until done (160ºF).

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 660 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 14 g, Protein 27 g

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.

Provided by Laura Trowbridge

Categories     Main Dish Recipes

Time 1h40m

Yield 4

Number Of Ingredients 13

4 medium fresh poblano peppers
1 tablespoon olive oil
1 medium onion, diced
1 clove garlic, minced
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
4 thin slices shredded Cheddar cheese
slice shredded Monterey Jack cheese
1 (15 ounce) can enchilada sauce (such as Hatch®)
aluminum foil
¼ cup grated Cheddar cheese

Steps:

  • Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible, remove skins, seeds, membranes, and stems.
  • Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix in chili pepper, cumin, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers, and cover with enchilada sauce. Cover with aluminum foil.
  • Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle grated Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant, another 45 minutes.

Nutrition Facts : Calories 447 calories, Carbohydrate 18.8 g, Cholesterol 90.6 mg, Fat 28.9 g, Fiber 5.7 g, Protein 29 g, SaturatedFat 11.5 g, Sodium 541 mg, Sugar 5 g

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