Best Meatloaf With Poblanos Recipes

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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.

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

MEXICAN CHORIZO MEATLOAF



Mexican Chorizo Meatloaf image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h15m

Yield about 6 servings

Number Of Ingredients 26

2 tablespoons olive oil
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
1 pound ground beef
6 ounces soft Mexican chorizo, removed from casing and crumbled
Two 4-ounce cans diced roasted green chiles
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 large eggs, well beaten
1/4 cup ketchup
1/4 cup sour cream or Mexican sour cream
1/2 cup dried breadcrumbs
2 tablespoons chopped fresh cilantro, for garnish, optional
2 tablespoons olive oil
2 cloves garlic, minced
1/4 medium white onion, minced
1 cup tomato puree
1/4 cup brown sugar
1 tablespoon yellow mustard
One 4-ounce can diced roasted green chiles
1 canned chipotle chile in adobo sauce, minced
Kosher salt

Steps:

  • For the meatloaf: 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 and cook, stirring often, until the 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 green chiles.
  • In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.
  • Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
  • For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste.
  • Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.

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