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Poblano-Stuffed Meatloaf

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Servings: Makes 6 servings

Cook Time: 75 minutes

Prep Time: 45 minutes


1 1/2 lb ground beef
2 whole poblano chili, cored and seeded
1 cup onion, finely chopped
1 cup soft bread crumbs
1 whole egg
1 whole canned chipotle chilies in adobo sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup shredded chihuahua cheese, Monterey Jack cheese or Mexican cheese blend
3 tablespoon adobo seasoning


1. Heat oven to 350degreesF. Combine ground beef, onion, bread crumbs, egg, chipotle pepper, salt and black pepper in large bowl, mixing lightly but thoroughly.
2. 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.
3. Bake in 350degreesF oven 1 hour and 10 minutes to 1 hour and 20 minutes to medium (160degreesF) doneness, until beef is not pink in center and juices show no pink color.
4. Let stand 10 minutes. Cut into slices.
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 about 1 cup crumbs.
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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Photo and Recipe Courtesy of The Beef Checkoff

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 6 servings
Base Nutrients
Calories 225 kcal (11%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 10 g (50%)
Cholesterol 48 mg (16%)
Sodium 686 mg (28%)
Total Carbohydrates 40 g (13%)
Dietary Fiber 9 g (36%)
Protein 16 g (26%)
Vitamin A 2141 IU (42%)
Vitamin C 309 mg (515%)
Calcium 151 mg (3%)
Iron 11 mg (18%)

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