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.
From EatingWell: 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.
6 Reviews for Hoisin-Ginger Meatloaf
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.
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.
Huge disappointment. This was relatively tasteless--I needed to add a lot of hoisin sauce just to make it palatable.
Just made it tonight. Perfect. I used portabello mushrooms instead of shiitake. Loved the light crunch of water chestnuts too.