This Poblano Pepper Meatloaf reinvents a classic comfort food with smoky roasted poblanos and a savory-sweet glaze. It’s surprisingly simple to prepare yet feels special enough for any family dinner. The aroma alone will have everyone gathered in the kitchen.
Love Poblano Pepper Meatloaf? So do we! If you're into Meatloaf Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why You’ll Love This Poblano Pepper Meatloaf
- Smoky, mild heat: Roasted poblanos add depth without intense spiciness.
- Perfectly moist texture: A beef-pork blend and panade keep it juicy.
- Make-ahead friendly: Assemble ahead or enjoy flavorful leftovers.
- Sticky caramelized glaze: Forms a gorgeous crust with sweet-savory contrast.
Ingredients & Tools
- 2 large poblano peppers
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 lb ground beef (85/15 works well)
- 1/2 lb ground pork
- 1 cup panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Tools: baking sheet, large mixing bowl, standard loaf pan (9×5 inch), small bowl for glaze
Notes: Using a mix of beef and pork really makes a difference here—the pork adds extra fat and flavor that keeps everything incredibly moist. And don’t skip roasting the poblanos; that charred, smoky flavor is what sets this meatloaf apart from any other version you’ve tried.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 24 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 1 hour | Total Time: 1 hour 25 minutes
Before You Start: Tips & Ingredient Notes
- Don’t have both meats? You can use all beef, but the pork adds a lovely richness and moisture that really elevates the final texture. If you use only beef, maybe choose an 80/20 blend.
- Why roast the peppers? Roasting poblanos isn’t just for show—it transforms their flavor, making them sweeter, smokier, and much more complex. It’s a simple step that pays off hugely.
- Can I make it gluten-free? Absolutely. Just swap the panko for an equal amount of gluten-free breadcrumbs. The texture will be nearly identical.
- What if my poblanos are too spicy? Poblanos are generally mild, but occasionally you get a spicy one. Removing the seeds and membranes after roasting will tone down the heat significantly if you’re sensitive.
How to Make Poblano Pepper Meatloaf
Step 1: First, let’s tackle the poblanos. Preheat your broiler to high and place the peppers on a baking sheet. Broil them for about 5-7 minutes per side, until the skins are blackened and blistered all over. You’ll hear them sizzle and pop—that’s a good sign! Once charred, transfer them to a bowl and cover it with plastic wrap. Let them steam for 10 minutes; this makes the skins super easy to peel off.
Step 2: While the peppers steam, heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for just another minute until fragrant. You don’t want the garlic to brown. Remove this mixture from the heat and let it cool slightly—this is important so it doesn’t start cooking the egg when you mix everything.
Step 3: Now, back to those peppers. After they’ve steamed, the skins should peel off easily with your fingers. Remove the stems, slice them open, and scrape out the seeds and membranes. Then, chop the roasted pepper flesh into small, bite-sized pieces. You’ll notice their amazing smoky aroma as you chop—this is the flavor foundation of your meatloaf.
Step 4: In a large mixing bowl, combine the panko breadcrumbs and milk. Let this sit for a few minutes so the panko can absorb the milk and soften. This mixture, called a panade, is your secret weapon for a tender, never-dry meatloaf. Then, add the ground beef, ground pork, beaten egg, Worcestershire sauce, smoked paprika, salt, pepper, the cooled onion-garlic mixture, and all those beautiful chopped poblanos.
Step 5: Time to get your hands in there! Using your hands, gently mix everything until just combined. The trick is to not overwork the meat—mix until you no longer see streaks of individual ingredients. Overmixing can make the meatloaf dense and tough, so a light touch is key here. It might feel a little messy, but that’s part of the fun.
Step 6: Preheat your oven to 375°F (190°C). Lightly grease your loaf pan, then transfer the meat mixture into it. Press it down gently into an even layer, making sure it reaches into the corners. You don’t want to pack it too tightly, just enough so it holds its shape.
Step 7: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and a little pourable. Spread this glaze evenly over the top of the meatloaf, covering it completely. This will create that gorgeous, sticky, caramelized crust as it bakes.
Step 8: Place the loaf pan in the preheated oven and bake for 50-60 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer. You’ll also notice the glaze will be bubbling and the edges will be pulling away from the sides of the pan slightly.
Step 9: Once baked, remove the meatloaf from the oven and let it rest in the pan for at least 10-15 minutes. This resting period is non-negotiable—it allows the juices to redistribute throughout the loaf, so it doesn’t fall apart when you slice it. Then, carefully run a knife around the edges and transfer it to a cutting board to slice and serve.
Storage & Freshness Guide
- Fridge: Cool completely, store slices airtight for up to 4 days.
- Freezer: Wrap whole loaf or slices tightly; freeze up to 3 months.
- Reviving: Reheat in a 350°F oven until warm; broil briefly to crisp glaze.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing; the creamy potatoes are perfect for soaking up any juices from the meatloaf.
- Simple Roasted Green Beans — Their slight crunch and earthy flavor provide a nice textural contrast to the soft, savory meatloaf.
- Buttery Cornbread Muffins — A little sweetness from the cornbread complements the smoky poblano and savory glaze beautifully.
Drinks
- A light Mexican Lager — The crisp, clean taste cuts through the richness of the meat and enhances the smoky pepper notes.
- Cherry Coke Float — For a fun, non-alcoholic option, the sweet cherry and vanilla play surprisingly well with the savory, smoky flavors.
- Garnacha Red Wine — A fruity, medium-bodied red with low tannins won’t overpower the dish and will highlight the smokiness.
Something Sweet
- Warm Apple Crisp with Vanilla Ice Cream — The warm, spiced apples and cold ice cream are a classic, comforting end to this hearty meal.
- Dark Chocolate Pots de Crème — Rich, silky, and not too sweet, it provides a sophisticated, decadent finish.
- Cinnamon Sugar Churro Bites — A playful nod to the Mexican-inspired flavors in the meatloaf itself.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This develops the proteins too much, resulting in a dense, tough, almost rubbery texture instead of a tender, crumbly one. Mix until just combined.
- Mistake: Skipping the pepper roasting step. You’ll miss out on the deep, smoky flavor that defines this recipe. Raw or sautéed poblanos just don’t deliver the same complexity.
- Mistake: Not letting the onion/garlic mixture cool. Adding hot ingredients straight into the meat mixture can start cooking the egg prematurely, leading to a weird texture.
- Mistake: Skipping the rest time after baking. If you slice it right out of the oven, the meatloaf will crumble and fall apart. Patience is key for perfect slices.
Expert Tips
- Tip: Use a meat thermometer. This is the only surefire way to know your meatloaf is perfectly cooked and safe to eat without being overdone and dry. Aim for that 160°F internal temp.
- Tip: Line your loaf pan with parchment paper. Leave some overhang on the two long sides. This creates “handles” that make it incredibly easy to lift the entire meatloaf out after baking for easy slicing.
- Tip: For a crispier exterior, try free-forming. Instead of a loaf pan, shape the mixture into a loaf directly on a parchment-lined baking sheet. You’ll get more surface area for that delicious glaze to caramelize.
- Tip: Grate a frozen onion. If you hate dicing onions, try grating a partially frozen onion directly into the mix. It distributes the flavor evenly and adds moisture.
FAQs
Can I make this Poblano Pepper Meatloaf ahead of time?
Absolutely, it’s a fantastic make-ahead meal. You can assemble the entire meatloaf—right up to adding the glaze—cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. Let it sit at room temperature for about 20-30 minutes before it goes into the oven, and you may need to add a few extra minutes to the baking time since it’s starting from cold.
What’s the best way to store and reheat leftovers?
Store any leftover slices in an airtight container in the refrigerator for up to 4 days. For reheating, the microwave is quick but can make it a bit soggy. For the best texture, reheat slices in a 350°F oven on a baking sheet for about 10-15 minutes, or until warmed through. You can even pop it under the broiler for a minute to re-crisp the glaze.
Can I freeze the cooked meatloaf?
Yes, this meatloaf freezes beautifully. Let it cool completely after baking, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating using the oven method described above.
My family doesn’t like spicy food. Is this too hot for them?
Poblano peppers are actually one of the mildest chili peppers—they’re more about flavor and smokiness than intense heat. If you’re particularly sensitive, just be extra thorough when removing the seeds and white membranes after roasting, as that’s where most of the capsaicin (the compound that creates heat) resides.
Can I use a different type of ground meat?
Of course! A mix of beef and pork is ideal, but you can use all beef, all turkey, or a blend of beef and veal. If using leaner meats like turkey or chicken, consider adding an extra tablespoon of olive oil or an additional egg yolk to the mixture to help keep it moist during the longer cooking time.
Poblano Pepper Meatloaf
Make the best Poblano Pepper Meatloaf with roasted poblanos and a savory-sweet glaze. This easy, flavorful recipe is perfect for family dinner. Get the recipe now!
Ingredients
For the Meatloaf
-
2 large poblano peppers
-
1 tbsp olive oil
-
1 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 lb ground beef (85/15 works well)
-
1/2 lb ground pork
-
1 cup panko breadcrumbs
-
1/2 cup whole milk
-
1 large egg (lightly beaten)
-
2 tbsp Worcestershire sauce
-
1 tsp smoked paprika
-
1 1/2 tsp kosher salt
-
1/2 tsp black pepper
For the Glaze
-
1/4 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
First, let’s tackle the poblanos. Preheat your broiler to high and place the peppers on a baking sheet. Broil them for about 5-7 minutes per side, until the skins are blackened and blistered all over. You’ll hear them sizzle and pop—that’s a good sign! Once charred, transfer them to a bowl and cover it with plastic wrap. Let them steam for 10 minutes; this makes the skins super easy to peel off.01
-
While the peppers steam, heat the olive oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for just another minute until fragrant. You don’t want the garlic to brown. Remove this mixture from the heat and let it cool slightly—this is important so it doesn’t start cooking the egg when you mix everything.02
-
Now, back to those peppers. After they’ve steamed, the skins should peel off easily with your fingers. Remove the stems, slice them open, and scrape out the seeds and membranes. Then, chop the roasted pepper flesh into small, bite-sized pieces. You’ll notice their amazing smoky aroma as you chop—this is the flavor foundation of your meatloaf.03
-
In a large mixing bowl, combine the panko breadcrumbs and milk. Let this sit for a few minutes so the panko can absorb the milk and soften. This mixture, called a panade, is your secret weapon for a tender, never-dry meatloaf. Then, add the ground beef, ground pork, beaten egg, Worcestershire sauce, smoked paprika, salt, pepper, the cooled onion-garlic mixture, and all those beautiful chopped poblanos.04
-
Time to get your hands in there! Using your hands, gently mix everything until just combined. The trick is to not overwork the meat—mix until you no longer see streaks of individual ingredients. Overmixing can make the meatloaf dense and tough, so a light touch is key here. It might feel a little messy, but that’s part of the fun.05
-
Preheat your oven to 375°F (190°C). Lightly grease your loaf pan, then transfer the meat mixture into it. Press it down gently into an even layer, making sure it reaches into the corners. You don’t want to pack it too tightly, just enough so it holds its shape.06
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and a little pourable. Spread this glaze evenly over the top of the meatloaf, covering it completely. This will create that gorgeous, sticky, caramelized crust as it bakes.07
-
Place the loaf pan in the preheated oven and bake for 50-60 minutes. The meatloaf is done when the internal temperature reaches 160°F (71°C) on an instant-read thermometer. You’ll also notice the glaze will be bubbling and the edges will be pulling away from the sides of the pan slightly.08
-
Once baked, remove the meatloaf from the oven and let it rest in the pan for at least 10-15 minutes. This resting period is non-negotiable—it allows the juices to redistribute throughout the loaf, so it doesn’t fall apart when you slice it. Then, carefully run a knife around the edges and transfer it to a cutting board to slice and serve.09
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