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Total recipe time: about 2-1/4 hours Makes 6 servings
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 shredded Chihuahua cheese, Monterey Jack cheese or Mexican cheese blend
3 tablespoons adobo sauce
Instructions
Heat oven to 350°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°F oven 1 hour and 10 minutes to 1 hour and 20 minutes, until instant-read thermometer inserted into center registers 160°F.
Let stand 10 minutes. Cut into slices.
Nutritional Information Per Serving

Nutrition information per serving: 322 calories; 2 g fat (8 g saturated fat; 9 g monounsaturated fat); 122 mg cholesterol; 2119 mg sodium; 1 g carbohydrate; 1 g fiber; 26 g protein; 4.5 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 3.2 mg iron; 23.1 mcg selenium; 5.9 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.