Poblano-stuffed Chipotle Meatloaf

This recipe

(Copied because the link went down and I’d hate to lose this recipe.)

Ingredients

• 1-1/2 pounds 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 (our change:) shredded Mozzarella and Cheddar
• 3 tablespoons adobo sauce

Instructions

Heat oven to 350 deg 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 deg F oven 1 hour and 10 minutes to 1 hour and 20 minutes to medium (160 deg F) doneness, until beef is not pink in center and juices show no pink color. Let stand 10 minutes. Cut into slices.