Cheesy Stuffed Mexican Meatloaves

🥘 Ingredients

• butter
  1 tbsp
• ground pork
  1.25 lbs
• jalapeño
  1 unit
• jasmine rice
  1 c
• lime
  2 unit
• mexican cheese blend
  8 oz
• olive oil
  1 tbsp
• panko breadcrumbs
  ⅓ cup
• poblano pepper
  1 unit
• roma tomato
  2 unit
• scallions
  2 unit
• sour cream
  ½ cup
• southwest spice blend
  2 tbsp
• sugar
  2 tsp
• vegetable oil
  1 tbsp

🍳 Cookware

• small bowl
• medium pot
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce. Trim scallions ; thinly slice greens and mince whites. Thinly slice poblano pepper . Thinly slice jalapeño , removing seeds and ribs for less heat. Zest 1 tsp zest from lime ; quarter limes. In a small bowl , combine jalapeño, 1 tsp sugar , a pinch of salt, and the juice from 1 lime wedge.

   scallions: 2 unit, poblano pepper: 1 unit, jalapeño: 1 unit, lime: 2 unit, sugar: 2 tsp
2. 

   2

   Place jasmine rice , 1¾ cup water, and a large pinch of salt in a medium pot with a lid. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Cook until tender ⏱️ 15 minutes . Turn off heat and keep covered until ready to serve.

   jasmine rice: 1 c
3. 

   3

   In a medium bowl , combine ground pork , scallion whites, panko breadcrumbs , southwest spice blend , and 2 tsp salt. Quarter mixture; flatten into ½-inch-thick rounds. Set aside half the mexican cheese blend for topping. Divide remaining cheese between each round. Fold edges of meat around cheese, sealing to create four 1-inch-tall loaves.

   ground pork: 1.25 lbs, panko breadcrumbs: ⅓ cup, southwest spice blend: 2 tbsp, mexican cheese blend: 8 oz
4. 

   4

   Place meatloaves on one side of a baking sheet lightly oiled with vegetable oil . Toss poblanos on the other side with a large drizzle of olive oil and a pinch of salt and pepper. Bake until meatloaves are just cooked through and poblanos are lightly browned and tender ⏱️ 15 minutes . Remove baking sheet from oven and top meatloaves with remaining cheese. Return to oven and bake until cheese has melted ⏱️ 2 minutes .

   vegetable oil: 1 tbsp, olive oil: 1 tbsp
5. 

   5

   Meanwhile, finely dice roma tomato . Combine tomatoes, half the scallion greens, half the lime zest, and a squeeze of lime juice in a small bowl . Season generously with salt and pepper. In a separate small bowl, combine sour cream , a squeeze of lime juice, remaining lime zest, and a pinch of salt.

   roma tomato: 2 unit, sour cream: ½ cup
6. 

   6

   Fluff rice and 1 TBSP butter with a fork and season with salt and pepper. Divide rice between plates. Top with meatloaves, poblanos, salsa, and a dollop of lime crema. Garnish with pickled jalapeño (draining before adding) and remaining scallion greens. Serve with remaining lime wedges on the side.

   butter: 1 tbsp