Hoisin-Ginger Meatloaf
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| Yield | 10 |
| Cook time | 1 hours, 30 minutes |
| Meal type | Main Dish |
| Region | Asian |
| Website | Eating Well |
| Serving Size 1/10th recipe | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 194 kcal | ||
| Protein | 20g | ||
| Total Carbohydrate | 12g | ||
| Sugars | 2g | ||
| Total Fat | 8g | ||
| Saturated Fat | 2g | ||
| Fibre | 2g | ||
| Sodium | 267mg | ||
Ingredients
- 1 Large red bell pepper, cut into 2-inch pieces
- 8oz shiitake mushroom caps, halved
- 1 8-ounce can water chestnuts, drained
- 4 scallions, sliced, whites and greens divided
- 1 1-inch piece fresh ginger, peeled
- 1 tablespoon extra-virgin olive oil or canola oil
- 5 tablespoons hoisin sauce (divided)
- 1/4 teaspoon salt
- 1 Large egg, lightly beaten
- 3/4 cups cooked brown rice
- 1 1/2lb ground turkey
- 8oz ground pork
Directions
| 1. | |
| Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation). | |
| 2. | |
| Pulse bell pepper, mushrooms, water chestnuts, scallion whites and ginger in a food processor until finely chopped. (Or finely chop them with a knife.) | |
| 3. | |
| Heat oil in a large nonstick skillet over medium-high heat. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes. Transfer to a large bowl and let cool for 10 minutes. | |
| 4. | |
| Add 2 chopped scallion greens, 2 tablespoons hoisin sauce and salt to the vegetables; stir to combine. Stir in egg and rice. Add ground turkey and pork and with clean hands gently knead the vegetable mixture into the meat; do not overmix. Pat the meat mixture into a loaf shape (about 12 by 5 inches) on the prepared baking sheet. Spread the remaining 3 tablespoons hoisin on top. | |
| 5. | |
| Bake the meatloaf until an instant-read thermometer inserted in the center registers 165°F, about 45 minutes. Sprinkle with the remaining scallion greens. Let rest for 10 minutes before slicing. | |
Note
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Let stand at room temperature while oven preheats; bake until an instant-read thermometer registers 165°F, about 1 hour.
Loaf Pan Variation: If you want a more uniform-shaped “loaf” you can bake your meatloaf in a 9-by-5-inch loaf pan instead of on a baking sheet. Coat the pan with cooking spray, pat the meatloaf mixture into the pan and cover with the topping. Bake for about 1 hour. Let stand for 10 minutes in the pan before slicing.