Hoisin-Ginger Meatloaf

You can never have too many main course recipes, so give Hoisin-Ginger Meatloaf a try. This gluten free and dairy free recipe serves 10 and costs $2.57 per serving. One portion of this dish contains approximately 22g of protein, 9g of fat, and a total of 213 calories. Many people made this recipe, and 429 would say it hit the spot. If you have hoisin sauce, salt, ground pork, and a few other ingredients on hand, you can make it. It is brought to you by Eating Well. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. With a spoonacular score of 66%, this dish is good. Similar recipes include Hoisin-Glazed Meatloaf Sandwiches, Hoisin-Glazed Meatloaf Sandwiches, and Mini Hoisin Turkey & Zucchini Meatloaf Muffins.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 8-ounce can water chestnuts, drained

1 tablespoon extra-virgin olive oil or canola oil

3/4 cup cooked brown rice (see Tips)

1 large egg, lightly beaten

1 1-inch piece fresh ginger, peeled

8 ounces ground pork

1 1/2 pounds ground turkey

5 tablespoons hoisin sauce (see Tips), divided

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

1/4 teaspoon salt

4 scallions, sliced, whites and greens divided

8 ounces shiitake mushroom caps, halved

Equipment:

food processor

baking sheet

loaf pan

knife

oven

frying pan

bowl

kitchen thermometer

Cooking instruction summary:

Preheat oven to 375F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).Pulse bell pepper, mushrooms, water chestnuts, scallion whites and ginger in a food processor until finely chopped. (Or finely chop them with a knife.)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.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.Bake the meatloaf until an instant-read thermometer inserted in the center registers 165F, about 45 minutes. Sprinkle with the remaining scallion greens. Let rest for 10 minutes before slicing.

 

Step by step:


1. Preheat oven to 375F. Coat a large rimmed baking sheet with cooking spray (or see Loaf Pan Variation).Pulse bell pepper, mushrooms, water chestnuts, scallion whites and ginger in a food processor until finely chopped. (Or finely chop them with a knife.)

2. Heat oil in a large nonstick skillet over medium-high heat.

3. Add the vegetables and cook, stirring occasionally, until tender and most of the liquid has evaporated, 5 to 10 minutes.

4. Transfer to a large bowl and let cool for 10 minutes.

5. Add 2 chopped scallion greens, 2 tablespoons hoisin sauce and salt to the vegetables; stir to combine. Stir in egg and rice.

6. 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.

7. Spread the remaining 3 tablespoons hoisin on top.

8. Bake the meatloaf until an instant-read thermometer inserted in the center registers 165F, about 45 minutes. Sprinkle with the remaining scallion greens.

9. Let rest for 10 minutes before slicing.


Nutrition Information:

Quickview
215k Calories
22g Protein
8g Total Fat
12g Carbs
12% Health Score
Limit These
Calories
215k
11%

Fat
8g
13%

  Saturated Fat
2g
15%

Carbohydrates
12g
4%

  Sugar
4g
5%

Cholesterol
72mg
24%

Sodium
247mg
11%

Get Enough Of These
Protein
22g
44%

Vitamin B3
9mg
45%

Vitamin B6
0.86mg
43%

Selenium
23µg
34%

Vitamin C
22mg
27%

Phosphorus
254mg
25%

Vitamin B1
0.24mg
16%

Manganese
0.31mg
15%

Zinc
2mg
15%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
13%

Potassium
440mg
13%

Vitamin A
607IU
12%

Vitamin K
11µg
11%

Magnesium
41mg
10%

Vitamin B12
0.55µg
9%

Fiber
2g
8%

Iron
1mg
8%

Copper
0.14mg
7%

Folate
26µg
7%

Vitamin E
0.77mg
5%

Vitamin D
0.46µg
3%

Calcium
18mg
2%

covered percent of daily need
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