MEATLOAF WITH POBLANOS
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
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
POBLANO STUFFED MEATLOAF
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
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 MEATLOAF
Provided by Marcela Valladolid
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 24
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 SOUP
Steps:
- Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
- While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
- Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
- Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
- Garnish with the pepitas, diced poblano and grilled Cotija cheese.
MEATLOAF WITH POBLANOS
Steps:
- 1. Bread: put a piece of bread in a dish with some milk, allow the bread to absorb milk for one hour.
- 2. Then, mix the bread in a blender adding the amount of milk it needs to blend well.
- 3. Poblanos: peel and devein the poblanos as usual, and then fry it in a small amount of vegetable oil.
- 4. Hard boiled eggs: cube the eggs.
- 5. Meat: Mix the bread with the meat, spices, 1 egg and salt.
- 6. Divide into two parts, put one part in a mold, then add the slices of poblano, the nuts and hard eggs, cover with the other part of the meat.
- 7. Bake in 350 degree oven for one hour.
TURKEY-POBLANO BBQ MEATLOAF
Turkey meatloaf goes hot, sweet and tangy when it's made with chopped poblano chiles, sweet apricot preserves and tangy bbq sauce.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix first 7 ingredients and 1/4 cup barbecue sauce in large bowl.
- Shape into loaf in 13x9-inch baking dish.
- Top with remaining barbecue sauce. Bake 1 hour or until done (160ºF).
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 660 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 14 g, Protein 27 g
EASY MEATLOAF
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
Provided by Janet Caldwell
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g
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