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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2013




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. 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 165 degrees 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 2 1/2 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 Facts

194 calories; protein 19.8g 40% DV; carbohydrates 11.9g 4% DV; dietary fiber 1.9g 8% DV; sugars 3.9g; fat 7.9g 12% DV; saturated fat 2.1g 11% DV; cholesterol 71mg 24% DV; vitamin a iu 600.8IU 12% DV; vitamin c 22.3mg 37% DV; folate 20mcg 5% DV; calcium 16.2mg 2% DV; iron 1.9mg 10% DV; magnesium 20.6mg 7% DV; potassium 369.9mg 10% DV; sodium 266.7mg 11% DV; thiamin 0mg 3% DV; added sugar 2g.

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
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. Read More
Rating: 1 stars
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 Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
Just made it tonight. Perfect. I used portabello mushrooms instead of shiitake. Loved the light crunch of water chestnuts too. Read More
Rating: 1 stars
Huge disappointment. This was relatively tasteless--I needed to add a lot of hoisin sauce just to make it palatable. Read More
Rating: 5 stars
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 Read More