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Poblano Stuffed Meatloaf, not your mamas meatloaf

This poblano stuffed meatloaf is not your regular meatloaf. This has just the right blend of flavors to spice up your life. Try this for your next meal around the table. Sure to be your new favorite meatloaf recipe. I use two types of turkey, but you can choose to use pork, beef, or ground meat of your choice.
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Course: Main Course
Cuisine: American
Keyword: cheesy meatloaf, poblano meatloaf, poblano peppers, poblano stuffed peppers, stuffed meatloaf, stuffed poblano peppers
Prep Time: 15 minutes
Cook Time: 55 minutes
Servings: 8
Calories: 217kcal

Equipment

Ingredients

  • 1-1/2 lbs. Ground Turkey
  • 1/2 lbs. Turkey sausage
  • 2 Poblano Peppers
  • 10 oz Rotel Tomatoes
  • 1/2 Onion, diced
  • 1 Garlic clove, minced
  • 1 cup Cheddar, shredded
  • 2 Eggs
  • 1 tsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup Low Carb Breading (I use THIS)
  • 2 Tbsp Cilantro, chopped for topping

Instructions

  • To roast the peppers, you can place them under a broiler until they are charred, or over stovetop on a hot skillet turning until they blister and char. After they are nice and charred, place them in a bowl and cover with plastic wrap to sweat for approximately 15 minutes. This will help the skins loosen and easier to peel.
  • In a medium frying pan, add oil, chopped onions and garlic. Saute until translucent. Add tomatoes, and cook for a few more minutes. Set aside to cool.
  • Peel the skins off the peppers and with a knife, slice down one side of the pepper, opening it up to remove the seeds. Once seeds are removed, fill each pepper with 1/2 cup of cheese in each pepper, and roll up. Seam side down set aside.
  • In a large bowl, add ground turkey and turkey sausage, seasoning, eggs, half of the tomato mixture, and breading. Mix well.
  • Spray a loaf pan and layer half the meat filling and lay the stuffed peppers seam side down the center of the loaf. Cover the peppers with the remaining meat mixture. Cook in a 400F oven for 35 minutes. Remove, and drain any excess liquid. Top with remaining tomato mixture. Bake for an additional 15-20 minutes. Take out and sprinkle with cilantro.

Nutrition

Calories: 217kcal | Carbohydrates: 6g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Fiber: 2g | Sugar: 2.5g