Roasted Poblano Meat Loaf
To boost sales in the 1950s, Ralston Purina changed the name of its Ralston Shredded cereal to Wheat Chex, a reference to the company’s checkerboard logo. Corn Chex both bind and flavor this meat loaf dish from _The Breakfast Cereal Gourmet _(Andrews McMeel Publishing, 2006).
- 2 poblano chiles
- 2 lb. ground beef
- 1 small onion, minced
- 1⁄2 cup shredded manchego cheese (monterey jack can be substituted)
- 1 cup chopped fresh cilantro
- 1 tsp. ground cumin
- 2 eggs, lightly beaten
- 2 cups crushed Corn Chex (about 3 1⁄2 cups uncrushed)
- Salt and black pepper
- Salsa, guacamole, and sour cream
- Roast chiles under the broiler, turning often until blackened all over. Enclose in paper bag for 10 minutes.
- Preheat the oven to 350°. Oil a 5″ × 9″ loaf pan.
- Wearing latex gloves, rub the charred skin from the chiles. Stem the chiles, then cut into halves and remove the seeds. Dice the chiles finely and place in a large bowl. Add the ground beef, onion, cheese, cilantro, cumin, and eggs. Add the cereal and mix thoroughly. Season to taste with salt and pepper.
- Pat the mixture into the prepared loaf pan. Bake until an instant-read meat thermometer inserted into the center reads 160°, about 1 hour. Let stand for 10 minutes.
- Remove the meat loaf from the pan and slice. Serve topped with your favorite salsa, guacamole, or sour cream.