Roasted Poblano & Cheese-Stuffed Meat Roll

A Mexican version of a stuffed meatloaf!

I found a delicious way to cook and serve a ground meat “meatloaf-type” dish this past week.  In my old days, I’d have added more cheese to the top at the end of baking, but I’m really eating ultra low-carb lately (lost 13#, too!) so I decided to forego that added carb luxury on this occasion.  I was going to lay some thin slices of tomato on top, but the hubs specifically requested I not do that, so there you go.  🙂  This is a large meat roll as I intended to freeze it for future meals.  This recipe is suitable for all phases of Atkins, Keto diets, and Primal followers.  Not suitable for Paleo however.

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INGREDIENTS:

2 lb. ground beef (I used 90% lean grass-fed beef)

1 lb. ground pork

1½ c. Monterrey Jack cheese (I used a mixture of Mexican queso & Monterrey Jack), shredded

2     5-6″ poblano pepper, roasted

4 oz. onion, chopped

4 tsp. bacon grease or oil of your choice

1 tsp. my Smoky Chipotle Spice Blend  (or your favorite taco seasoning)

1/4 tsp. sea salt

VARIATION:  Add 1 c. or so of a low-carb enchilada sauce to the top of the meat roll the last half of cooking.

DIRECTIONS:  Preheat oven to 400º.  Stem and seed peppers.  Cut into halves or quarters and lay in a metal pan and roast on each side for 15 minutes.   Remove from oven and slightly cool.  Lower oven to 350º.  Pull of any tough papery skin you can get off the pepper pieces and cut them into 1/4″-1/2″ strips.  Set those aside for a few minutes.

In a no-stick skillet, heat the bacon grease or oil on high heat.  Saute the onions until caramelized and tender.  Remove and set aside.

In a large mixing bowl, using your hands, mix the beef and pork well with the Chipotle Spice Blend and salt, just as you do a meatloaf.  I used a silicone sheet next but you can use parchment paper if you prefer.  Lay the silicone sheet or parchment on a large baking sheet.  Spoon the meat on top and spread it into a big rectangle about 1/2″ thick.  Spoon the Monterrey Jack cheese evenly down the side closest to you.  Nest lay the pepper strips down the meat on top of the cheese.  Finally spread the onions down the meat roll as well.  No pick up the edge of the paper or silicone sheet and begin rolling the meat over on top of the filling until it is completely rolled up, allowing it to spill over directly onto the pan.  Remove the paper or silicone sheet.

Pop into 350º oven for 45 minutes to an hour (Watch carefully the last 15 minutes as ovens vary and your roll size/diameter will impact cooking time).  If doing the variation with enchilada sauce, add it after 20-25 minutes cooking time (all along the length of the meat roll).  Pop back into oven and and cook until you deem it is done.  Slice into ten servings.

NUTRITIONAL INFO:   Makes 10 large servings (1½” thick), each contains:  (does not include optional sauce)

435 calories

34.6 g fat

1.76 g carbs, 0.41 g fiber, 1.35 g NET CARBS

27.4 g protein

293 mg sodium

 

 

 

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