Meatloaf With Poblanos
2
People talking
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'.
- Ready In:
- 1hr 30mins
- Serves:
- Units:
2
People talking
ingredients
- 2 lbs ground beef
- 4 poblano peppers
- 1⁄2 cup nuts
- 1 cup old bread, soaked in milk*
- 4 hard-boiled eggs
- 1 teaspoon black pepper
- salt
- 1 egg
- 1 teaspoon ground oregano
- 1 teaspoon bay leaf powder
- 1 teaspoon paprika
directions
- * 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.
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RECIPE MADE WITH LOVE BY
@Elmotoo
Contributor
@Elmotoo
Contributor
"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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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.Reply
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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!Reply
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