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    Home / Recipes / Dinner / Keto Poblano and Cheese Stuffed Meatloaf

    Keto Poblano and Cheese Stuffed Meatloaf

    February 2, 2019 by Keto Cooking Christian 4 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, see Disclosure.
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    A flavorful spin on meatloaf stuffed with a cheesy poblano pepper surprise!

    meatloaf stuffed with poblano pepper and cheese with a slice on a plate
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    I use mostly ground beef in this meatloaf, but I also added in some chorizo sausage, which I absolutely love!  I've used it in many dishes, including eggs for breakfast!  It has such great flavor and I thought it would be perfect in this meatloaf and it did not disappoint!

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Another favorite of mine is chipotle peppers, which I also cook with often.  It gives a deep semi-spicy and smoky kick to whatever I make.  I use it in my Taco Meat, Chipotle Ranch Dressing,  and Baked Southwest Skillet with Chipotle Cream.  What's great about them is you really don't need to use much.  I open a can and freeze them in little snack baggies for use later.  Then whenever I need them, I just thaw and use!

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    So there are a few steps to making this Low Carb meatloaf recipe, but trust me when I tell you it's so worth it!  This meatloaf has tons of flavor and isn't dry in the least!

    What's in Poblano and Cheese Stuffed Keto Meatloaf

    • 85/15 Ground beef
    • Ground chorizo
    • Poblano peppers
    • Ro-tel diced tomatoes with green chilis
    • Yellow onion
    • Garlic
    • Smoked chipotle peppers (in the can/adobo sauce)
    • Heavy cream
    • Cheddar cheese
    • Eggs
    • Butter
    • Olive oil (or other Keto friendly oil)
    • Fresh cilantro, chopped
    • Salt and pepper

    *Exact measurements are listed in the recipe card below.

    How to Make Poblano Stuffed Meatloaf

    Preheat oven to 400F.

    Add the 2 poblano peppers on a baking sheet lined with aluminum foil and rub them with olive oil. Roast them in the oven for about 5-7 minutes or until the skin is charred.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Then place them in a bowl covered with plastic wrap and allow to steam for 10 minutes.  This makes removing the skins much easier!

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Remove the skins and seeds, and lay out on a flat surface.  Add ½ the shredded cheddar cheese to each and roll up the pepper to seal.  Set aside.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Turn oven temp down to 375F.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Add the butter to a small skillet, add a dash of olive oil, then sauté the onions for a few minutes.  Add in the garlic and sauté for about 20 seconds, then set aside to cool.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Add the can of Ro-Tel and the chopped chipotle peppers into a tall cup and blend using an immersion blender.  Add ¼ of the mixture to a large mixing bowl and reserve ¾ for the topping.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    In that same bowl, add in the eggs, heavy cream, cilantro, salt, pepper, the cooled onions and garlic. Mix until well combined.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Add in the ground beef and chorizo and mix until combined.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Take half the meatloaf mixture and spread it on the bottom of a meatloaf pan, that's been sprayed with nonstick spray.  I definitely recommend using a loaf pan, rather than a casserole dish because the loaf pan will allow the meatloaf to hold it's shape better.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Place the cheese filled poblanos down the center, seam side down, up against each other and leave a small border near the edges.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Add in the rest of the meatloaf mixture, sealing off the edges where the poblanos are.  Bake for 45 minutes, drain out some of the liquid that has accumulated in the pan.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    Pour on the reserved Ro-Tel and chipotle pepper puree and bake for another 15-20 minutes or until it reaches an internal temperature of 160F.

    Allow to cool slightly before cutting into, garnish with fresh cilantro and serve!  Store leftovers in the fridge for a few days or freeze.

    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb
    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb
    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb

    More Keto Poblano Recipes

    • Creamy Poblano Chicken
    • Chorizo & Cauliflower Rice Stuffed Poblano Peppers
    • Chorizo & Poblano Pepper Cauliflower Rice
    Poblano and Cheese Stuffed Meatloaf - Keto and Low Carb
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    Keto Poblano and Cheese Stuffed Meatloaf

    A flavorful spin on meatloaf stuffed with a cheesy poblano pepper surprise!
    5 from 1 vote
    Author: Julianne
    Servings 8
    Print Pin
    Save RecipeSaved!
    PREP 10 minutes mins
    COOK 1 hour hr 5 minutes mins
    TOTAL 1 hour hr 15 minutes mins

    Ingredients
     

    • 1 ½ pounds 85/15 ground beef
    • ½ pound ground chorizo
    • 2 poblano peppers, roasted and seeds removed
    • 1 10 ounce Ro-tel diced tomatoes with green chilis
    • ⅓ medium yellow onion, diced
    • 1 clove garlic, minced
    • 3 canned smoked chipotle peppers, in the can/adobo sauce, chopped
    • ¼ cup heavy cream
    • 1 cup shredded cheddar cheese
    • 2 eggs
    • 2 tablespoons butter
    • 2 teaspoons olive oil, or other Keto friendly oil
    • 1 tablespoon fresh cilantro, chopped
    • salt to taste
    • ½ teaspoon ground black pepper

    Instructions
     

    • Preheat oven to 400F.  Add the 2 poblano peppers on a baking sheet lined with aluminum foil and rub them with olive oil. Roast them in the oven for about 5-7 minutes or until the skin is charred.
    • Then place them in a bowl covered with plastic wrap and allow to steam for 10 minutes.  This makes removing the skins much easier!  Remove the skins and seeds, and lay out on a flat surface.  Add ½ the shredded cheddar cheese to each and roll up the pepper to seal.  Set aside.
    • Turn oven temp down to 375F. Add the butter to a small skillet, add a dash of olive oil, then sauté the onions for a few minutes. Add in the garlic and sauté for about 20 seconds, then set aside to cool.
    • Add the can of Ro-Tel and the chopped chipotle peppers into a tall cup and blend using an immersion blender.  Add ¼ of the mixture to a large mixing bowl and reserve ¾ for the topping.
    • In that same bowl, add in the eggs, heavy cream, cilantro, salt, pepper, the cooled onions and garlic. Mix until well combined.  Add in the ground beef and chorizo and mix until combined.
    • Take half the meatloaf mixture and spread it on the bottom of a meatloaf pan, that's been sprayed with nonstick spray.  I definitely recommend using a loaf pan, rather than a casserole dish because the loaf pan will allow the meatloaf to hold it's shape better. 
    • Place the cheese filled poblanos down the center, seam side down, up against each other and leave a small border near the edges.Add in the rest of the meatloaf mixture, sealing off the edges where the poblanos are.
    • Bake for 45 minutes, drain out some of the liquid that has accumulated in the pan.  Pour on the reserved Ro-Tel and chipotle pepper puree and bake for another 15-20 minutes or until it reaches an internal temperature of 160F.
    • Allow to cool slightly before cutting into, garnish with fresh cilantro and serve!  Store leftovers in the fridge for a few days or freeze.
    Course Main Course
    Cuisine American
    Calories 397kcal
    Nutrition Facts
    Keto Poblano and Cheese Stuffed Meatloaf
    Amount Per Serving
    Calories 397 Calories from Fat 270
    % Daily Value*
    Fat 30g46%
    Saturated Fat 14g88%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 25g50%
    * Percent Daily Values are based on a 2000 calorie diet.
    Rate this Recipe

    *Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

    © Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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    Filed Under: Beef, Dinner, Mexican, Posts, Recipes Tagged With: best keto recipes, best low carb recipes, best mexican meatloaf, easy keto recipes, easy low carb recipes, gluten free meatloaf, gluten free recipes, keto, keto diet, keto meatloaf, keto mexican meatloaf, keto recipes, ketogenic diet, low carb meatloaf, low carb mexican meatloaf, low carb recipes, mexican meatloaf

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      Recipe Rating




    1. SEAN

      April 30, 2023 at 1:30 pm

      5 stars
      Fantastic recipe. Great base for any combination of ingredients. I usually make 10+ lbs at a time and freeze the whole loaf and pan vacuum sealed.
      Thinking of taking this Italian next time around.

      Reply
      • Keto Cooking Christian

        April 30, 2023 at 1:56 pm

        That's awesome meal prepping! This could easily be switched up to Italian too.

        Reply
    2. Amy

      July 23, 2020 at 8:22 pm

      I super confused about the chipotle peppers. Do I use 3 whole cans or 3 peppers out of the can or just 1 can?

      Reply
      • Keto Cooking Christian

        August 05, 2020 at 5:40 pm

        3 peppers out of the can.

        Reply

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    Julianne Walser KCC

    I'm Julianne, welcome! I offer tasty and indulgent Keto and Low Carb recipes that will never leave you feeling deprived!

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