Hoisin-Ginger Meatloaf

Hoisin-Ginger Meatloaf

6 Reviews
From: EatingWell Magazine, January/February 2013

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.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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
  • ¼ teaspoon salt
  • 1 large egg, lightly beaten
  • ¾ cup cooked brown rice (see Tips)
  • 1½ pounds ground turkey
  • 8 ounces ground pork


  • Active

  • Ready In

  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.
  • 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.
  • Tips: Look for hoisin sauce, a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices, in the Asian section of most supermarkets. Try it in stir-fries and dipping sauces.
  • For perfectly cooked brown rice, use a pan with a tight-fitting lid, cook on your coolest (or simmer) burner and simmer the rice at the “lowest bubble.” One cup dry rice, cooked with 2½ cups water, yields about 3 cups cooked rice. If you want to make a smaller batch (starting with less than 1 cup dry), we've found that smaller volumes of whole-grain rice are sometimes done in as little as 30 minutes and burn when cooked for the full recommended time of 50 minutes. Start checking a smaller batch after 30 minutes to make sure it doesn't burn.
  • 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.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Per serving: 194 calories; 8 g fat(2 g sat); 2 g fiber; 12 g carbohydrates; 20 g protein; 20 mcg folate; 71 mg cholesterol; 4 g sugars; 2 g added sugars; 601 IU vitamin A; 22 mg vitamin C; 16 mg calcium; 2 mg iron; 267 mg sodium; 370 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 2½ lean meat, ½ fat

Reviews 6

January 29, 2017
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By: pharlap91
I too made these in a muffin pan (12). I tasted a little flake as it came out of the oven, tasted good. I added a large garlic clove with my other food processed veggies. I lIke the little crunch from the waterchestnuts. I'll be keeping this recipe. The store I went to didn't have ground pork, so I bought a boneless sirloin chop and ground the pork myself.
March 01, 2015
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By: cory_vanyke
Notes and Tips I am steamed right now. I cooked this, without reading the tips. TIPS, you should not include a key process in TIPS. No where in the recipe does it state to cook the rice prior to placing it in the meatloaf. I suppose I should have known, but if you would have included the simple words COOKED BROWN RICE, I would not have wasted money and my families dinner. Needless to say I am beyond pissed, and if I use one of Eatingwells recipes again I will be sure to read the tips. Pros: Taste good Cons: Does not state cooked brown rice
April 26, 2013
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By: EatingWell User
Best meatloaf we've ever had. Ok so I made a lot of changes. The only meat I used was 1 lb of lean beef. I used the veggies I had (1 onion, 3 carrots, 1 bell pepper) and doubled the ginger. I kept the hoisin, salt, brown rice, and egg the same, but rather than forming a loaf I used a miniature muffin pan to make 24 of these little bad boys. Baked at 375 for only 20 min and was a huge hit with my whole family, including my super picky 9 year old sister in law. So so so good, and I normally hate meatloaf. Pros: Cheap, easy, moist, adaptable Cons: Gone too quickly
February 05, 2013
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By: EatingWell User
I made this today and my husband loved it. I put in a little extra ginger, hoisin and salt, otherwise I followed the directly exactly. I made the free form loaf and it held together very well. It was a hit.
February 02, 2013
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By: EatingWell User
Huge disappointment. This was relatively tasteless--I needed to add a lot of hoisin sauce just to make it palatable.
January 26, 2013
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By: EatingWell User
Just made it tonight. Perfect. I used portabello mushrooms instead of shiitake. Loved the light crunch of water chestnuts too.
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