Hoisin-Ginger Meatloaf

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Scallions, hoisin sauce and ginger give this pork-and-turkey meatloaf great flavor and plenty of vegetables boost the fiber and nutrients. We love the texture of brown rice as a filler in this healthy Asian-flavored meatloaf recipe, but feel free to swap fresh whole-wheat breadcrumbs for the rice.

 Hoisin-Ginger Meatloaf
photographer: Peter Ardito
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 1/2 hours

  • 1 large red bell pepper, cut into 2-inch pieces

  • 8 ounces 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, (see Tips), divided

  • 1/4 teaspoon salt

  • 1 large egg, lightly beaten

  • 3/4 cup cooked brown rice, (see Tips)

  • 1 1/2 pounds ground turkey

  • 8 ounces ground pork

Directions
  1. 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.

  2. 10 servings

  3. Preheat oven to 375°F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).

  4. Pulse bell pepper, mushrooms, water chestnuts, scallion whites and ginger in a food processor until finely chopped. (Or finely chop them with a knife.)

  5. 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.

  6. 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.

  7. 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.


Nutritional Facts

Servings
10
Per serving
Calories
194
Carbohydrates
12g
Fat
8g
Saturated Fat
2g
Monounsaturated Fat
1g
Protein
20g
Cholesterol
71mg
Dietary Fiber
2g
Potassium
370mg
Sodium
267mg
Added Sugars
2g
Exchanges
1 vegetable
2 1/2 lean meat
1/2 fat
Carbohydrate Servings
1
Vitamin C (37% daily value)

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