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| | | |  | | | 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.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. | |  |
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Poblano-Stuffed Meatloaf
about 2-1/4 hours
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Ingredients: |
| 1-1/2 |
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pounds ground beef |
| 2 |
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large poblano peppers, roasted, peeled, seeded, cut into 1/2-inch thick strips |
| 1 |
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cup finely chopped onion |
| 1 |
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cup soft bread crumbs |
| 1 |
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large egg |
| 1 |
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large chipotle pepper in adobo sauce, chopped |
| 1 |
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teaspoon salt |
| 1/2 |
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teaspoon ground black pepper |
| 1/2 |
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cup shredded Chihuahua cheese, Monterey Jack cheese or Mexican cheese blend |
| 3 |
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tablespoons adobo sauce |
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Instructions: |
| 1. |
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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. |
| 2. |
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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. |
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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. |
| 4. |
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Let stand 10 minutes. Cut into slices. |
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| Makes 6 servings. |
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| | | | | Nutrition information per serving: 322 calories; 20 g fat (8 g saturated fat; 9 g monounsaturated fat); 122 mg cholesterol; 2119 mg sodium; 10 g carbohydrate; 1.0 g fiber; 26 g protein; 4.5 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 3.2 mg iron; 23.1 mcg selenium; 5.9 mg zinc. |
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