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
Heat oven to 350 degrees 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 for1 hour and 10 minutes to 1 hour and 20 minutes, until instant-read thermometer
inserted into center registers 160 degrees F.
Let stand for 10 minutes.
Cut into slices.
Recipe and photo credit (used with permission):
Cattlemen's Beef Board