Vegetable-Packed Poblano Meatloaf

A lean beef-and-pork meatloaf packed with poblano, onion, mushrooms, and zucchini, using deliberate moisture control for tender, sliceable results.

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

Rimmed baking sheet · Parchment paper · Large skillet · Fine-mesh strainer · Clean kitchen towel · Instant-read thermometer · Large mixing bowl

The no-soggy sequence

Salt and squeeze high-water zucchini, sauté the other vegetables until dry, cool them, then use oats and an open-sided sheet pan.

Choose your meat

Use the beef-pork blend for balance, or replace it with 2 lb ground pork or 2 lb 90% lean ground beef.

01. Heat the oven to 375 F and use a parchment-lined sheet rather than a loaf pan; open sides allow steam to escape.

02. Salt zucchini for 10 minutes, then wring it firmly in a towel. Stop only when it feels light and nearly dry.

03. Sauté poblano, onion, and mushrooms until their liquid cooks away and the pan is nearly dry, then cool them so they do not warm the raw meat.

04. Whisk barbecue sauce, ketchup, and gochujang smooth; hold back half so the finished glaze stays bright and thick.

05. Mix eggs, oats, seasonings, and dry vegetables before gently folding in the meat; overmixing makes a dense loaf.

06. Shape a free-form 9-by-5-inch loaf and bake with the first glaze for 35 minutes.

07. Spoon off large fat puddles, glaze again, and bake until the center reaches 160 F.

08. Rest 10 minutes so the oats finish binding the juices. Slice only after the loaf looks settled and a test cut does not run liquid.