Meatloaf with Poblanos
Elevate classic comfort food with a Southwestern twist in this flavorful Meatloaf with Poblanos recipe! Featuring a savory blend of ground beef and pork, this hearty meatloaf is infused with the smoky, earthy essence of roasted poblano peppers, sautéed onions, and garlic. A perfect balance of spices—smoked paprika, cumin, and a dash of Worcestershire sauce—adds depth, while a touch of ketchup glaze offers a tangy-sweet finish. The roasted poblanos not only enhance the flavor but also add a burst of vibrant character that sets this meatloaf apart. With its simple preparation and bold flavor profile, this dish makes a satisfying centerpiece for any meal, whether paired with creamy mashed potatoes or charred vegetables. Ideal for family dinners or meal prepping, this recipe is guaranteed to impress with every spicy, smoky bite.
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 0.5 pounds Ground pork
- 2 whole Poblano peppers
- 1 medium Yellow onion
- 3 whole Garlic cloves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 tablespoon Worcestershire sauce
- 0.5 cup Ketchup
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.25 cup Milk
- 2 tablespoons Fresh parsley
- 1 tablespoon Olive oil
- 2 tablespoons Optional garnish: fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet. Roast them in the oven for 15-20 minutes, turning occasionally, until the skins are blistered and charred.
Remove the peppers from the oven and place them in a bowl covered with plastic wrap to steam for 10 minutes. Once cooled, peel off the charred skins, remove the seeds and stems, and finely chop the peppers.
Reduce oven heat to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Dice the onion and mince the garlic, then sauté them in the skillet for 3-4 minutes until softened. Set aside to cool.
In a large mixing bowl, combine the ground beef, ground pork, eggs, breadcrumbs, milk, Worcestershire sauce, ketchup, roasted poblanos, sautéed onion and garlic, parsley, smoked paprika, cumin, salt, and black pepper.
Mix the ingredients together gently with your hands until just combined. Be careful not to overmix, as this can make the meatloaf dense.
Transfer the mixture to a greased loaf pan or form it into a loaf shape on a lined baking sheet.
Spread a thin layer of ketchup over the top of the meatloaf for a glaze.
Place the meatloaf in the oven and bake for 55-60 minutes, or until the internal temperature reaches 160°F (70°C).
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Garnish with fresh cilantro if desired, and serve warm with your favorite sides like mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 7.3 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 541 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
