Poblano Meatloaf

26 Nov

Meatloaf has always been a food that has eluded me. When I was a kid I just didn’t get it. Was it meat? Was it bread? Why did my Mom insist of stuffing it with ketchup AND cheese? Luckily she realized our hatred for it when we were still pretty young and stopped making it for us. I did learn to love the loaf eventually, and recently decided to give it another try. In the past, I usually saute the onion before putting it in, but I was feeling pretty darn lazy today. I used a poblano pepper to get a little extra smoke/flavor out of it (and because we have a couple extra ones sitting in the fridge that would be going bad very soon).

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What I used:
1.7 lb ground meat (beef + pork, I’ve used other combinations as well)
1 small onion, chopped.
1 poblano pepper, chopped
½ cup bread crumbs (usually Italian seasoned)
1 egg
¼ cup and 2 tbsp barbecue sauce
2 tbsp ketchup
2 tsp worchestershire sauce
1 tsp brown sugar
garlic powder, red pepper flakes, salt, pepper

I combined the meat, onion, poblano, bread crumbs, egg, dashes of salt/pepper, and ¼ cup of bbq in a bowl. I mixed all of it up with my hands until everything looked pretty well mixed.

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I arranged the meat mixture in a loaf pan – it fit with a little room to spare. I sprinkled garlic powder and red pepper flakes on top. Meanwhile, I mixed the 2 tbsp bbq, ketchup, worcestershire sauce, and brown sugar together. I coated the top of the loaf with the sauce, covered with tin foil, and baked for an hour at 350 taking the tinfoil off for the last 10 minutes or so. Once the loaf is out of the oven it needs to sit for about 10 minutes to settle before its cut open. It was really hard for us to be patient while it settled, but it was so worth it!

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