Meatloaf With Poblanos

READY IN: 1hr 30mins
Recipe by Elmotoo

I found this for the World Tour. This woman has a lot of great recipes: Patricia Wriedt - Mexico City - pwriedt@spin.com.mx 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'.

Top Review by Mme M

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.

Ingredients Nutrition

Directions

  1. * 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.
  2. Poblanos: peel and devein the poblanos as usual, fry it in a little amount of vegetable oil.
  3. Hard boiled eggs: cut the eggs in a cube pieces.
  4. 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.
  5. Cook in the oven at 350F for 1 hour.

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