I found this for the World Tour. This woman has a lot of great recipes: Patricia Wriedt - Mexico City - firstname.lastname@example.org 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'.
- * 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.
Elmotoo said I could alter the recipe, because the first reviewer pointed out some problems in the recipe. We agreed on this before I made the recipe. I made an OK/good meatloaf by putting the chile and spice flavors right into the ground meat. I soaked dried Poblanos in boiled water, then blended them with a small onion and pine nuts. I fried this up (gets the bitter taste out of the chile skins), added the salt and herbs and also ground chile for the paprika. It was a good meatloaf, very tasty, but didn't have the rich flavor you would expect from the amount of chile I used. I liked it, though.
This was an interesting twist on meatloaf! Visually it is quite impressive with the different layers in the middle, but it just doesn't seem to work all together. I would suggest adding the ingredients to the meat as well so that the meat is flavorful and does not depend on the "filling" for the flavor. I did not peel my peppers and this made them a bit bitter, so make sure you peel them before adding to the loaf. I used pecans, but would suggest pine nuts or even pistachios for this loaf. Thanks for introducing me to this recipe!