Our Poblano Meatloaf is a tangy, Tex-ified twist to an American classic. This mighty meatloaf recipe uses finely chopped veggies to create a lighter meatloaf that has a subtle smokey flavor from roasted poblano peppers. Using Texas Tang BBQ sauce or Candy Jalapeno BBQ Sauce as a glaze elevates this recipe for an authentic taste of comfort that’s better than the typical ketchup versions.
The Texas Tang BBQ sauce truly takes this Poblano Meatloaf to the next level. Bursting with bold flavors of smoky mesquite, zesty tomatoes, and a touch of sweetness, this sauce perfectly complements the roasted poblano peppers, infusing every bite with a rich and irresistible Texan flair. With its robust profile and tantalizing aroma, the Texas Tang BBQ sauce brings a mouthwatering authenticity to this dish, leaving you craving more of that authentic Texas barbecue experience.
📸 Courtesy of Jay’s BBQ Shack in Abilene, Texas
Classic Beef Meatloaf with Poblanos
- Charcoal Grill
- 10" bread pan mold
- BlueDot Wireless Thermometer
- Food Processor
- Large Mixing Bowl
- Sheet Pan
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp dried thyme
- 1 medium onion
- 1 carrot peeled
- 4 cloves garlic
- 1/4 cup chopped parsley
- 1 red bell pepper
- 2 poblano pepper
- 18 oz ground chuck 80/20 fat ratio
- 18 oz ground sirloin
- 1 ½ tsp Mortons Kosher Salt
- 2 tbsp bacon fat or beef tallow
- 6 oz H-E-B brand garlic flavored croutons
- 1 XL Lg. egg
- 1 Bottle Texas Tang BBQ Sauce
- 1 Bottle Candy Jalapeno BBQ Sauce Alternative sauce to use
- DirectionsHeat oven to 325 degrees F.
- Roast poblano peppers and red pepper on grill till the skin is blistered. Once removed from the grill and cool to the touch, use the flat edge of a knife and scrape the blistered parts off exposing the tender flesh. Add this to a food processor bowl.
- Now add croutons, black pepper, cayenne pepper, chili powder, thyme, onion, carrot and garlic. Pulse until the mixture is of a fine texture, but not pureed. Combine the veggie/bread crumb mixture, ground sirloin, and ground chuck. Add the egg and combine thoroughly, but avoid squeezing and working the meat too much.
- Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Grab a silicon basting brush and generously apply 1/2 bottle of Texas Tang BBQ or Candy Jalapeno BBQ Sauce to meatloaf.
- Insert a temperature probe at a 45 degree angle into the top of the meatloaf. We like to use a BlueDot Wireless from Thermoworks.
- Avoid touching the bottom of the tray with the probe so you get a true reading in the center of the loaf. Set the probe for 155 degrees. Allow to rest for 15 minutes before serving.
- Enjoy with mashed potatoes for a true comfort food experience.