Roasted Poblano Meat Loaf

Name: Roasted Poblano Meat Loaf
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 poblano chiles; 2 lb. ground beef; 1 small onion, minced; 1 ⁄ 2 cup shredded manchego cheese (monterey jack can be substituted); 1 cup chopped fresh cilantro; 1 tsp. ground cumin; 2 eggs, lightly beaten; 2 cups crushed Corn Chex (about 3 1⁄2 cups uncrushed); Salt and black pepper; Salsa, guacamole, and sour cream

Serves
serves 6-8

To boost sales in the 1950s, Ralston Purina changed the name of its Ralston Shredded cereal to Wheat Chex, a reference to the company's checkerboard logo. Corn Chex both bind and flavor this meat loaf dish from _The Breakfast Cereal Gourmet _(Andrews McMeel Publishing, 2006).

Ingredients

2 poblano chiles
2 lb. ground beef
1 small onion, minced
¹⁄₂ cup shredded manchego cheese (monterey jack can be substituted)
1 cup chopped fresh cilantro
1 tsp. ground cumin
2 eggs, lightly beaten
2 cups crushed Corn Chex (about 3 1⁄2 cups uncrushed)
Salt and black pepper
Salsa, guacamole, and sour cream

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Instructions

Step 1

Roast chiles under the broiler, turning often until blackened all over. Enclose in paper bag for 10 minutes.

Step 2

Preheat the oven to 350°. Oil a 5" × 9" loaf pan.

Step 3

Wearing latex gloves, rub the charred skin from the chiles. Stem the chiles, then cut into halves and remove the seeds. Dice the chiles finely and place in a large bowl. Add the ground beef, onion, cheese, cilantro, cumin, and eggs. Add the cereal and mix thoroughly. Season to taste with salt and pepper.

Step 4

Pat the mixture into the prepared loaf pan. Bake until an instant-read meat thermometer inserted into the center reads 160°, about 1 hour. Let stand for 10 minutes.