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    You are in: Home / Recipes / Meatloaf With Poblanos Recipe
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    Meatloaf With Poblanos

    Meatloaf With Poblanos. Photo by NcMysteryShopper

    1/3 Photos of Meatloaf With Poblanos

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Elmotoo's Note:

    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'.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on April 04, 2007

      35

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2006

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Meatloaf With Poblanos

    Serving Size: 1 (168 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 507.3
     
    Calories from Fat 307
    60%
    Total Fat 34.1 g
    52%
    Saturated Fat 11.1 g
    55%
    Cholesterol 279.4 mg
    93%
    Sodium 274.1 mg
    11%
    Total Carbohydrate 12.8 g
    4%
    Dietary Fiber 3.9 g
    15%
    Sugars 1.2 g
    5%
    Protein 37.2 g
    74%

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