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Poblano-Stuffed Meatloaf

Poblano-Stuffed Meatloaf


  • 1 1/2 pounds ground beef
  • 2 large poblano 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


  1. Heat oven to 350 degrees F.
  2. Combine ground beef, onion, bread crumbs, egg, chipotle pepper, salt and black pepper in large bowl, mixing lightly but thoroughly.
  3. 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.
  4. Bake for1 hour and 10 minutes to 1 hour and 20 minutes, until instant-read thermometer inserted into center registers 160 degrees F.
  5. Let stand for 10 minutes.
  6. Cut into slices.

Recipe and photo credit (used with permission): Cattlemen's Beef Board

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