Roasted Poblano Meat Loaf

  • Serves

    serves 6-8

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
  • 12 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


Step 1

Roast chiles under the broiler, turning often until blackened all over. Enclose in paper bag for 10 minutes.

Step 2

Preheat the oven to 350°. Oil a 5" × 9" loaf pan.

Step 3

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.

Step 4

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.

Step 5

Remove the meat loaf from the pan and slice. Serve topped with your favorite salsa, guacamole, or sour cream.

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