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–+ servings

Southwestern Bacon-Wrapped Meatloaf with Roasted Corn and Poblano Peppers

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Rett Main Course
Kategori Southwestern American
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • 1/2 cup roasted corn kernels, patted dry
  • 1/2 cup finely diced roasted poblano pepper, peeled and seeded
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons ketchup
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 slices thin-cut bacon

fremgangsmåte
 

  • Heat the oven to 400°F. Line a rimmed baking sheet with foil and set a wire rack on top. Pat the roasted corn dry so excess moisture does not soften the meatloaf.
  • In a large bowl, combine the ground beef, corn, poblano, breadcrumbs, egg, Monterey Jack, ketchup, chili powder, cumin, salt, and black pepper. Mix gently just until evenly combined.
  • Shape the mixture into a compact loaf on the wire rack. Lay the bacon slices across the top, tucking the ends underneath the loaf. Slightly overlap the slices so the meat is covered.
  • Bake until the center reaches 160°F and the bacon is browned and crisp, about 45 to 55 minutes. If the bacon needs more color, broil briefly while watching closely.
  • Let the meatloaf rest for 10 minutes before slicing. This helps the slices hold together and keeps the melted cheese and juices from running out.

merknader

Drain and dry the roasted poblano as well as the corn if either is moist, since extra liquid can make the loaf soft. For more heat, leave a few poblano seeds in the mix. Serve thick slices with the crisp bacon facing up so the topping stays crunchy.
Course: Main Course
Cuisine: Southwestern American
Equipment: Oven, Rimmed Baking Sheet, Wire Rack, Mixing Bowl, Instant-Read Thermometer