Blend Mom’s meatloaf recipe with a few spicy peppers to get this refreshed version of a classic. Best made with Certified Hereford Beef. Enjoy!
Baking beef provides rich flavor and tender meat, while broiling beef provides a slightly charred taste with a crispy exterior and tender interior.
1-1/2 pounds Certified Hereford Beef ground beef
2 large poblano peppers, roasted, peeled, seeded, cut into 1/2-inch thick strips
1 cup finely chopped onion
1 cup soft bread crumbs
1 large egg
1 large chipotle pepper in adobo sauce, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup shredded Chihuahua cheese, Monterey Jack cheese or Mexican cheese blend
3 tablespoons adobo sauce
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, until instant-read thermometer inserted into center registers 160°F.
Let stand 10 minutes. Cut into slices.
Versatile, lean and economical. Ideal for recipes calling for browned, crumbled ground beef, such as chili, tacos and spaghetti sauce.More About Cuts