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:
covered percent of daily need
