STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Meatloaf With Poblanos

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this for the World Tour. This woman has a lot of great recipes: Patricia Wriedt - Mexico City - and I must give her the credit! I altered her recipe just enough to be easier to read. She says, "Here are all the recipes I have write in English. I think some of them are not in correct English but I think the people understand this. Saludos, Patricia. " I did some research & found that cashews & pecans are native to Mexico so I think they would be good choices for '1/2c nuts'.”
1hr 30mins

Ingredients Nutrition


  1. * Bread: put a piece of bread in a dish with some milk, the amount of milk the bread can absorb in one hour is enough(I think bread will absorb all it will in about 5 minutes!). Grind the bread in a blender adding the amount of milk it needed for to mix.
  2. Poblanos: peel and devein the poblanos as usual, fry it in a little amount of vegetable oil.
  3. Hard boiled eggs: cut the eggs in a cube pieces.
  4. Meat: Mix the bread with the meat, spices, 1 egg and salt. Divide in two parts, put in a mold one part, then put the slices of poblano, the nuts and hard eggs, cover with the other half of the meat.
  5. Cook in the oven at 350F for 1 hour.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a