Target: 6 × 4 inches · landscape

Poblano Meatloaf That Stays Moist, Not Soggy

95 min · 6 servings

Ingredients

□

□ 1 medium poblano pepper, seeded and finely diced

□ 1 medium yellow onion, finely diced

□ 8 oz finely minced cremini mushrooms

□ 1 medium zucchini, grated, salted, and firmly squeezed dry

□ 2 tbsp olive oil, divided

□ 2 large eggs, lightly beaten

□ 3/4 cup quick-cooking oats

□ 2 tsp kosher salt, divided

□ 1/2 tsp black pepper

□ 1 tsp smoked paprika

□ 1/3 cup barbecue sauce

□ 1/4 cup ketchup

□ 1 tbsp gochujang

1. Heat oven to 375 F and line a sheet pan. Salt zucchini 10 minutes, then squeeze it very dry.

2. Sauté poblano, onion, and mushrooms until the skillet is dry; cool. Mix barbecue sauce, ketchup, and gochujang.

3. Fold vegetables, zucchini, eggs, oats, seasonings, and meat just until combined. Shape on the sheet, glaze, and bake 35 minutes.

4. Remove excess fat, re-glaze, and bake to 160 F. Rest 10 minutes before slicing.

Cook’s note: Use a sheet pan, fully cook the vegetables dry, and squeeze zucchini hard to prevent a watery loaf.